WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


  Carrots, Zucchini and Yellow Squash
in Red Curry Butter

8 Tbsp. butter, divided
1 tsp. red curry paste
1 clove garlic, minced
1-1/3 cups julienned carrots
1-1/3 cups julienned zucchini
1-1/3 cups julienned yellow squash
1 lime, halved
Salt and pepper to taste

Melt 2 Tbsp. butter in medium skillet over medium heat. Add red curry paste and garlic; mix well and sauté until fragrant, 1 to 2 minutes. Add vegetables and sauté until crisp tender, about 7 to 8 minutes. Slice remaining butter into tablespoon-size pieces, add to pan, and stir until melted. Squeeze juice from lime halves over vegetables. Salt and pepper to taste. Serves 4.

 

WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2012 Wisconsin Energy Cooperative News