Sautéed Carrots & Green Onions

Sautéed Carrots & Green Onions

Details

Sweet carrots tossed with butter and green onions. Simple to make and oh so yummy to eat!
  • Serves: 4
  • Active Time: 20 mins
  • Total Time: 25 mins
  • Views: 39,598
  • Success: 100%

Steps

Step 1: Cutting the Carrots

• 6 to 8 carrots (medium-sized)

Method

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

Step 2: Parboiling the Carrots

• salt (1 tsp per L/qt of water)

Method

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 of the way through.

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

Step 3: Draining and Drying the Carrots

Method

Once the carrots have completely cooled, pat dry with 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

• 1/2 bunch green onions

Method

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 and store in the refrigerator until ready to use.

Step 5: Sautéeing the Carrots

• 1 tbsp grapeseed oil
• 1 tbsp butter* (optional)

Method

Heat a large fry pan over medium-high heat. Once hot, add the oil, followed by the carrots. *Note: If desired, add a tbsp of butter. For plant-based use a non-diary butter such as Earth Balance.

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

• sea salt, to taste
• freshly ground black pepper, to taste

Method

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

Chef's 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!

9 Comments

  • Mike S
    Mike S
    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?
  • Dawn T Rouxbe Staff
    Dawn T
    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!
  • Greg B
    Greg B
    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.
  • Dawn T Rouxbe Staff
    Dawn T
    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!
  • Jude O
    Jude O
    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
  • Barbara S
    Barbara S
    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.
  • Zach P
    Zach P
    I used the basic recipe here but also added a bit of cumin and ginger to the sauté and at the end drizzled a little pumpkin seed oil over the top. Turned out very well. You can also replace the cumin with curry.
  • Jim R
    Jim R
    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.
  • Jeanne M
    Jeanne M
    It was good! Jeanne

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