Sauteed Yellow Squash With Carrots and Tarragon

Name: Sauteed Yellow Squash With Carrots and Tarragon
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 8 ounces carrots, cut into small dice; 1 1/2 lbs large yellow squash, halved lengthwise and then sliced into 1/4-inch thick half-moons; 2 tablespoons thinly sliced shallots; 1 1/2 teaspoons kosher salt; 3/4 teaspoon fresh ground white pepper; 1 tablespoon chopped fresh tarragon

Submitted by Pianolady

"This delicious recipe is from Emeril Lagasse 20 - 40 - 60 Fresh Food Fast Cookbook. I often use a combination of large yellow squash and zucchini for color. Wonderful!!"

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Ready In:: 20mins
Ingredients:: 8
Serves:: 4

ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
8 ounces carrots, cut into small dice
1 ¹⁄₂ lbs large yellow squash, halved lengthwise and then sliced into 1/4-inch thick half-moons
2 tablespoons thinly sliced shallots
1 ¹⁄₂ teaspoons kosher salt
³⁄₄ teaspoon fresh ground white pepper
1 tablespoon chopped fresh tarragon

directions

Set a 12" saute pan over medium-high heat, and once it is hot add the butter and olive oil.
When the butter has melted, add the carrots and cook, stirring often, for 2 minutes.
Add the yellow squash, shallot, salt and white pepper to the pan and continue to cook, stirring often, until the squash has wilted and released most of its moisture -- about 6 minutes.
Sprinkle with the tarragon and toss to blend.
Serve hot.