Sautéed Carrots and Green Onions are so easy and delicious. Make this tasty dish and you’ll be adding it to your weekly menu, I guarantee!
What the hell is parboiling? Parboiling means to partially cook. Parboiling the vegetables before sauteing reduces cooking time and limits the chance of overcooking.
Try your best to make sure your carrots are cut similarily in size. An important thing to remember about parboiling is to make sure you have a rolling boil and an ice bath ready to go.
This easy dish can be partially prepared a day or two before so you can make a fresh savory meal in a hurry. Try pairing this with wild rice or quinoa and there you have a one dish meal!
Remember to have fun in the kitchen. Please share your comments and recipes so I can see how YOU made it your own.
Sautéed Carrots and Green Onions
- 1 bag organic carrots approximately 8
- 1 bunch green onion
- 1 tablespoon vegan butter or extra virgin olive oil
- salt and pepper to taste
- Clean and peel carrots. Slice carrots into even 1/4" rounds.
- Clean and dice green onions. Set to the side.
- Using a large bowl, prepare an ice bath. Set to the side.
- Bring a large pot of salted water to a rolling boil. Add the carrots and parboil until partly cooked approximately 3 to 5 minutes. Careful not to overcook.
- Once the carrots are partly cooked transfer them into the ice bath. Cool the carrots completely, remove from water and pat dry.
- On medium-high heat, heat a large saute pan melt butter or oil. Once the butter or oil is hot add in the dried carrots. Cook until lightly browned on both sides, approximately 3 to 5 minutes. Stir in the green onions and heat for an additional minute. Salt and pepper to taste.
- Place sauteed carrots and green onions into a shallow serving dish. Serve hot.