Sauteed Yellow Squash With Carrots and Tarragon

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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