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    You are in: Home / Recipes / Sauteed Yellow Squash With Carrots and Tarragon Recipe
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    Sauteed Yellow Squash With Carrots and Tarragon

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    12 mins

    8 mins

    Pianolady's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Set a 12" saute pan over medium-high heat, and once it is hot add the butter and olive oil.
    2. 2
      When the butter has melted, add the carrots and cook, stirring often, for 2 minutes.
    3. 3
      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.
    4. 4
      Sprinkle with the tarragon and toss to blend.
    5. 5
      Serve hot.

    Ratings & Reviews:

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    Nutritional Facts for Sauteed Yellow Squash With Carrots and Tarragon

    Serving Size: 1 (193 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 132.4
     
    Calories from Fat 87
    66%
    Total Fat 9.7 g
    15%
    Saturated Fat 4.2 g
    21%
    Cholesterol 15.2 mg
    5%
    Sodium 704.7 mg
    29%
    Total Carbohydrate 10.8 g
    3%
    Dietary Fiber 2.9 g
    11%
    Sugars 5.6 g
    22%
    Protein 2.4 g
    4%

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