Sautéed Nantucket Vegetables

May 14, 2010


Yellow Carrots or Yellow Squash 1 oz
Orange Carrots ¼ oz
Cranberries ¼ oz
Broccoli 1 oz
Sugar Snap Peas ½ oz
Red Peppers 1 oz
Ground Sea Salt 1/8 oz
Safflower Oil ½ oz


1.) Trim any root vegetables, squash, carrots, broccoli, or other vegetables as desired.

2.) Wash all vegetables removing dirt and drying completely.

3.) Parboil or par steam the vegetables, one variety at a time, in salted water until nearly tender but crisp. Refresh each in an ice bath and drain well.

4.) Sautee the vegetables in the safflower oil for ten seconds. Serve

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