Vegetable Medley

1. 1

   Cook the carrots in chicken stock until crisp tender.

2. 2

   Shock them in cold water and dry.

3. 3

   In a small pan, melt the butter.

4. 4

   Add the carrots, squash, and red pepper, and saute until crisp-tender.

5. 5

   Adjust seasoning, to taste, with vegetable seasoning.

6. 6

   Keep warm until ready to serve.

No additional tips available.