TLC Cooking "Emeril's Sauteed Yellow Squash with Carrots and Dill"

Emeril's Sauteed Yellow Squash with Carrots and Dill

YIELD 4 to 6 servings

INGREDIENTS

2 tablespoons	unsalted butter
1 tablespoon	olive oil
1/2 pound	carrots, small dice
1 1/2 pounds	large yellow squash, halved engthwise and then sliced crosswise into 1/4- inch half moons
2 tablespoons	thinly sliced shallots
1 1/2 teaspoons	kosher salt
3/4 teaspoon	freshly ground white pepper
1 tablespoon	chopped fresh dill

PREPARATION:

Method:

Set a 12-inch sauté pan over medium-high heat and, once hot, add the butter and olive oil. When the butter has melted, add the carrots to the pan and cook, stirring often, for 2 minutes. Add the yellow squash, shallots, salt and 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 dill and toss to blend. Serve while hot.
Editor's Note: Look for organic and locally-grown vegetables when you can.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Emeril's Culinary Adventure: Napa episode of Emeril Green.

This recipe appears in: Vegetable Side Dish

Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.

If you're looking for a vegetable side dish, try this recipe for cole slaw from BBQ Pitmasters.