Sautéed Carrots and Green Onions

• 6 to 8 carrots (medium-sized)

Peel the carrots and then slice into rounds, about 1/4"-inch thick.

• 1 tsp salt

Bring a large pot of cold water to a boil. Then add the salt and stir.

Set up an ice bath. Add the carrots and parboil. This should only take a few minutes, as you just want them to be cooked about three-quarters the way through.

When ready, drain the carrots and immediately place them into the ice bath.

Related Tips & Techniques

• Blanching & Parboiling Vegetables
• What is an Ice Bath?

Once the carrots have completely cooled, pat dry using paper towels.

If prepping ahead, you can place the carrots onto a baking tray lined with a clean kitchen towel and then place into the refrigerator until ready to use.

• 1/2 bunch green onions

Slice just the bulb of the green onion into slits lengthwise. Then finely slice the green onion.

This can also be done a few hours ahead of time. Simply place into a bowl and cover with plastic wrap. Then place into the refrigerator until ready to use.

• 1 tbsp unsalted butter
• 1 tbsp grapeseed oil

Heat a large fry pan over medium-high heat. Once hot, add the butter and oil, followed by the carrots.

Let cook for a bit on the first side to develop a bit of color. Then toss and continue to cook until the carrots are almost cooked through.

• salt (to taste)
• freshly ground black pepper (to taste)

Taste for seasoning and then top with the green onions. Toss to combine and serve immediately.