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Sauteed Carrots and Green Onionsby Dawn T in Rouxbe Certified Simple to make and oh so yummy to eat!
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Step 1: Cutting the Carrots
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Peel the carrots and then slice into rounds, about 1/4"-inch thick. |
Step 2: Parboiling the Carrots
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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 |
Step 3: Draining and Drying the Carrots
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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. |
Step 4: Preparing the Green Onions
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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. |
Step 5: Sautéeing the Carrots
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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. |
Step 6: Finishing the Dish
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Taste for seasoning and then top with the green onions. Toss to combine and serve immediately. |
Notes
This is a great vegetable to serve as you can prepare everything ahead of time. Come time to serve you just have to sauté the carrots, garnish and that's it!
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Comments
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?
I just mean to make lengthwise slits in the white part of the green onion before you slice the whole green onion. Like in this video (at about 00:20 seconds). Hope this helps to clarify things. Cheers!
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!
You rock!
Best wishes