Julienned Vegetables

UTENSILS

2 large skillets
Medium-size sauté pan with cover
Small saucepan
Four 1/2-cup ramekins or custard cups
Large plate
Measuring cups and spoons
Chef's knife Paring knife Wooden spoon Wooden spatula
Whisk
Vegetable peeler
Mortar and pestle


Assemble these supplies:

• 1/2 pound carrots, peeled
• 1/2 pound yellow squash
• 1/2 pound zucchini
• Large red bell pepper, cored and seeded (optional) 2 tablespoons unsalted butter
• 1/4 cup chicken stock
• 1 tablespoon chopped fresh dill, or
• 1 teaspoon dried Salt and freshly ground pepper

Steps in preparation:

1. With chef's knife, julienne all vegetables, cutting into 3- inch matchsticks.
2. In large skillet, melt butter over medium heat. Add vegetables and toss with wooden spatula until completely coated with butter. Add chicken stock and dill, and cook over medium-high heat, stirring, until just crisp tender, 2 to 3 minutes. Season with salt and pepper to taste.
3. Keep warm over very low heat.

 WHAT TO DRINK
A good-quality white Burgundy, such as a Meursault, or a fine California Chardonnay, is right for this trout classic.