You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Michael Matarazzo, 2010 U.S.A.’s Chef of the Year™
The National Culinary Review, September 2010
1 oz. olive oil
6 pattypan squash, cut in quarters
4 baby carrots, peeled
¼ cup chicken stock
¼ cup sliced asparagus
1 T. whole butter
¼ t. chopped thyme
¼ t. chopped parsley
Salt and pepper, to taste
Method: Heat olive oil in pan over medium heat. Add squash; sauté briefly. Add carrots; sauté 1 minute. Add chicken stock; reduce to sec. Add asparagus; toss to just heat through. Finish with butter, thyme, parsley, salt and pepper.
ACF reserves the right to remove inappropriate comments.