Sweet carrots tossed with butter and green onions. Simple to make and oh so yummy to eat!
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Great tasting simple dish, but one step I was a little confused on:
"Slice just the bulb of the green onion into slits lengthwise. Then finely slice the green onion."
Does this mean to leave the bulb on and slice just the bulb into slits? Or does it mean to slice the entire green onion into slits?
It was very good. I normally am not a huge vegetable eater.
One thing however, it would have been nice to know how long I leave the carrots in the boiling water to correctly parboil it. I think I overcooked them but the dish still had all the taste and it was very simple.
Glad you liked the dish. As for giving an exact time for how long it would take to parboil the carrots, this can be tricky as it will depend on how big they were cut, how much the water was boiling or simmering etc.
In this case, it is best just to test them as they cook. For more information of parboiling check out the Cooking Vegetables in Water Lesson, in particular topic 4, which talks about blanching and parboiling. Hope this helps!
As a life-long hater of cooked carrots (YUCK!), I can't believe any cooked carrot could taste this good.
I gobbled them all up and can't wait to have this dish again.
It is amazing, the more I do these lessons and try the recipes, how foods I had an aversion to are now something of a delicacy. Just so amazed at how a food I always thought awful, if cooked properly, can convert me!
Who would think of paring cooked carrots with green onions? I guess someone who knows food much better than I do, and knows I like far more foods than I ever dreamed. Thank you for opening my limited palette beyond horizons imagined.
I can't wait until I can come up with these dishes on my own and do for someone else what you have done for me.
Thank you so much, Dawn, I had no idea what I've been missing all these years. Cooked carrots? Who knew?
And by the way, my finicky 12 year old actually ate them without complaint and reluctantly admitted he liked them!
I have always cooked carrots in as little water as possible,after cooing all of the water out,I put a little butter in the sauce pan and sear them. They are as sweet as sugar. Using a small amt of water makes the sugar stay in the veg. and bring out the flavor.
Very Simple & Delicous! I par-boiled the sliced carrots until the center of the carrot was "al-dente" or just barely cooked, then I put them into the fry pan to let the majic happen. Next time I will add a little honey with the oil to get a better carmalization.