GOLDEN VEGETABLES

INGREDIENTS:

CARROTS (BABY), 1 POUND
BUTTER, 4 TBL
YELLOW ZUCCHINI, 1 POUND
YELLOW BELL PEPPER, 2
SAFFRON, 2 TSP
SALT, 1 TSP
WHITE PEPPER, 1/4 TEA
NUTMEG, 1/4 TEA

STEPS:

CUT PEPPERS TOP TO BOTTOM INTO 4 OR 5 STRIPS

REMOVE SEEDS AND MEMBRANES - STRIPS SHOULD BE VERY THIN

PARE SKINS OFF ZUCCHINI LENGTHWISE

CUT ZUCCHINI INTO MATCHSTICKS RESEMBLING PEPPER STRIPS

COOK CARROTS (PEELED IF NECCESARY) IN BOILING WATER 5 MINUTES

HEAT BUTTER THICK SKILLET - MEDOUM HEAT

ADD CRUSHED SAFFRON, SALT, PEPPER & NUTMEG - DO NOT BROWN

ADD VEGETABLES - STIRRING AND TOSSING GENTY 4 MINUTES - SERVE HOT

TIME TO PREPARE: 40 MINUTES (SERVES 6)
** SUGGESTED WINE: GRENACHE/GARNACHA