Tuesday, July 5, 2011

Julienne of Zucchini, Yellow Squash and Carrots in Rosemary Butter

Serves 6 to 8
Preparation time: about 20 minutes

1 large zucchini, cut into julienne (about 2 cups)
2 large carrots, peeled and cut into julienne (about 1 cup)
2 large yellow squash, cut into julienne (about 1 cup)
¼ cup butter (1/2 stick)
2 tablespoons chopped fresh rosemary
Salt and freshly ground pepper

Steam the vegetables in a basket or colander over boiling water until just crisp tender.

In a small skillet, melt the butter over low heat and add the chopped rosemary.

Remove the vegetables to a large bowl. Toss with the rosemary butter and season with salt and freshly ground pepper.

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