Saute Of Baby Carrots And Green Onions Recipes

Steps:

• In a large saucepan, combine carrots, 1/2 cup water and bouillon. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until carrots are crisp-tender. Drain, reserving cooking liquid. Set carrots aside and keep warm., In a large skillet, saute onions in butter for 8-10 minutes or until tender. Add flour; stir until blended. Stir in the salt, honey, sugar, pepper and reserved cooking liquid and remaining water; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes. Stir in carrots; heat through.

Steps:

• 1. Place olive oil in med. saucepan, add carrots, onions and seasonings. Simmer stirring often for about 10 min over low heat. Add 1/2 c. of water, place lid on, and simmer for about 20 min.

Steps:

• In a large skillet, saute carrots in oil until crisp-tender. Add the remaining ingredients; saute 3-4 minutes longer or until vegetables are tender.

Steps:

• Salt a large saucepan full of water and bring to a rapid boil. Add carrots and boil 5-7 minutes, until tender. Drain.
• In a large skillet or saute pan, melt butter over medium heat. Add garlic and cook, stirring constantly, for 2 minutes. Remove garlic and discard.
• Add the honey, stirring to blend. Add carrots and salt and pepper to taste (it doesn't need much, a few shakes should do it). Stir around until carrots are coated. Cook, stirring occasionally, for 7-10 minutes, until carrots begin to brown. (You may need to increase heat to medium-high on some stoves.)
• Pour carrots and all the "juices" into a serving bowl. Add green onions and toss.

Steps:

• Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

Steps:

• Cook carrots in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. refresh under cold water. Drain. Pat carrots dry. Cut onions lengthwise in half, then diagonally into 1 1/2 inch pieces. ( Can be prepared 1 day ahead. Refrigerate carrots and green onions separately). Melt butter in heavy skillet over medium-high heat. Add carrots and toss to coat with butter. Add onions and stir until carrots and onions are heated through, about 3 minutes. Add lemon juice, lemon peel and 1/2 teaspoon sugar; toss well. Season with salt and pepper. Taste; add more sugar if desired.

Steps:

• Heat 1 T butter with water in a large skillet over medium heat.
• Add carrots, cover and cook until softened- about 10 minutes.
• Remove cover and cook, stirring often 5-10 minutes or until golden.
• Add rest of butter and honey and transfer to serving dish.