Yellow Squash and Carrots

By mrsmortician

Ingredients

• 2 T. unsalted butter
• 1 T. oilive oil
• 1/2 lb. carrots, diced small
• 1-1/2 lb. large yellow squash, halved lengthwise and then sliced crosswise into 1/4 inch half moons
• 2 T. thinly sliced shallots
• 2 t. kosher salt
• 1/2 t. white pepper
• 1 T. chopped fresh tarragon

Preparation

Step 1

Set a 12-inch saute 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. 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.