Friday, August 3, 2018

Tarragon Sauteed Squash

2 servings

This rather summer-y dish brings out the taste of tarragon, so tarragon lovers might love this. Note: you can use dill instead of tarragon in this recipe. But the herb gotta be fresh, though -- that makes a big difference.

 Serves 2

 

1 squash or zucchini, sliced
1/2 teaspoon chopped fresh shallots (you can use a few cloves of garlic instead)
1 or 2 teaspoon fresh tarragon  or dill, chopped
1/2 tablespoon butter
1 tablespoon sherry or white wine (you can leave this out if you don't want booze but it won't taste as good)
salt and pepper to taste

1. Melt butter in saute pan and then sautee shallot until transparent. Add herb and wine and let it boil for a minute or 2.

2. Add the squash and cook until soft.

3. Season with salt and pepper, and serve.

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