Michael Ruhlman

Sautéed Summer Squash

Preparation info
  • Serves

    4

    as a Side Dish
    • Difficulty

      Easy

Appears in
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Ruhlman's Twenty

By Michael Ruhlman

Published 2011

  • About

This easy, refreshing, and colorful side dish is especially suited to white meats and fish. It uses medium rather than high heat and finishes in a couple of minutes. The squash and carrots can be julienned by hand, but it’s far easier to use a Japanese mandoline if you have one. It’s a tool I recommend for numerous cutting jobs.

Ingredients

  • 1 medium zucchini/courgette
  • 1 medium yellow squash
  • 1 large carrot, peeled

Method

If cutting the vegetables by hand, julienne the squashes and carrot into pieces as thin and long as possible. Use only the exterior flesh of the squashes; discard the interior seeds. If using a mandoline, fit it with the julienne blade. Work from the sides of the squashes until you reach the seeds; discard the seeds. The vegetables can be cut up to 4 hours in advance and refrigerated, covered w