Sauteed Julienne Carrots

Sauteed Julienne Carrots

Ingredients:
4 yellow squash (small to medium)
4 large carrots
2 tbsp butter
1 tbsp Olive oil
1 tsp basil
1 tsp saute' dust
1 tsp parsley
salt and pepper to taste

Instructions:
Hollow out the bottom part of the yellow squash. Steam until hot, not soft, just tender. Cut bottom half to stand up, then quickly saute' in butter, salt, pepper and parsley. Peel and julienne carrots then saute in saute' dust, salt and pepper to taste, and basil until hot and just tender. Place carrots upright in the yellow squash basket.

Serves 4

Powered by WorldNow

1306 N. Broadway NE Knoxville,
Tennessee 37917

Telephone: 865.637.NEWS(6397)
Fax: 865.525.4091
Email: newsroom@wate.com

Can’t find something?
Powered by WorldNow
All content © Copyright 2000 - 2014 Young Broadcasting of Knoxville, Inc. A Media General Company.