Sauteed Julienne Vegetables a la Camille


  • 2 zuchinni, 2 yellow squash and 2 carrots
  • 2 tblsp. butter, clarified butter or olive oil
  • 1/4 tsp. ground thyme
  • Salt and pepper to taste

Julienne the yellow squash, zuchinni, and squash

Stir fry very slightly in butter or olive oil the vegetables over high heat. Be careful not to overcook them. They should  be a little brown but not soft. Add salt, pepper and thyme. Serve immediately or they will become soggy.

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