Ingredients
Method
- In a large Dutch oven, combine water and salt. Bring to a boil over high heat. Add carrots, return to a boil, and cook for 2 minutes. Add squash; cook for 3 to 4 minutes, or until vegetables are crisp tender. Remove vegetables from water; drain completely.
- In Dutch oven, heat butter and olive oil over medium heat until butter is melted. Add sugar snap peas, shallots, and garlic; cook for 3 minutes, stirring frequently. Add carrots and squash; cook for 5 minutes, stirring frequently, until tender. Add parsley, chives, lemon juice, salt, and pepper; cook for 1 minute, stirring constantly.
