Spicy Julienned Vegetable Saute

Serves 4 to 6

2 tablespoons unsalted butter or margarine or vegetable oil
1 large shallot, finely chopped
1/3 cup dry white wine or vermouth or vegetable stock,
3 medium carrots, julienned
3 medium zucchini, julienned
2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
Salt and freshly ground black pepper to taste
3 tablespoons Silver Palate Green Peppercorn Garlic Mustard


Melt butter in a large nonstick skillet over medium-high heat. Add shallot and cook for 1 minute. Add wine and simmer until reduced by half, 3 to 4 minutes. Add carrots, cook for 3 minutes, then zucchini, thyme, salt and pepper. Cook vegetables until crisp-tender, about 4 to 5 minutes more. Remove from heat, stir in Silver Palate Green Peppercorn Garlic Mustard, toss well and serve immediately.

Silver Palate Products used in this recipe: