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Carrots with spring onions recipe

Carrots with spring onions recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Carrots and spring onions are cooked in butter with a dash of freshly squeezed lime juice. Simple, quick and tasty!


London, England, UK

6 people made this

IngredientsServes: 4

  • 20g unsalted butter
  • 6 carrots, peeled and sliced
  • 6 spring onions, sliced
  • juice of 1 lime
  • 1/2 teaspoon salt

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Melt butter in a small saucepan and cook and stir carrots over a medium heat for 2 minutes. Add spring onions and cook for another minute stirring frequently. Pour in lime juice and add salt. Cover and cook for about 7 minutes over low heat until carrots are soft. Remove from the heat and transfer into a warm serving dish.

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Rainbow Carrot Stir-Fry

In January, a friend gave me beautiful lacquered chopsticks from Shanghai. That was a spur for me to pull out my wok for a stir-fry of spring onions and young carrots of all colors: purple and dark red-orange, yellow and the familiar orange.

I’ve made many rainbow pepper stir-fries, but this time I used my multicolored carrots, and cut them into matchsticks so they would cook quickly along with the spring onions. I wanted this to be a main dish, so I added tofu, as well as the aromatics that I always use in my stir-fries: garlic, ginger, dry sherry, soy sauce and a bit of sugar. The list of ingredients in stir-fry recipes can look long, even daunting. But most of the ingredients don’t require knife skills, just measuring spoons, so the preparation is simple. And the actual cooking goes very quickly, so quickly that it’s important to have everything prepped and within reach of your wok. Read through the recipe a couple of times before you begin cooking, because once you start, you won’t have time to refer to it.


Ingredients for roasted carrots and onions

This recipe is very simple: there’s not too much technique required and no unusual ingredients. But we’ve got a few tricks to take the flavor over the top! Here’s what you’ll need for roasted carrots and onions:

  • Carrots: Your large, run of the mill carrots work great here. You could also do long slender bunches of carrots, but you’ll need to weigh them without the greens. Rainbow carrots would look beautiful. What not to use? Baby carrots. Their flavor is engineered to be overly sweet.
  • Red onion and yellow onion: Use two different colors of onions for a little variation in flavor and color. The contrast between purple of the red onion and the orange carrot is particularly nice.
  • Balsamic vinegar & olive oil: The vinegar gives the veggies a bit of acidic brightness.
  • Garlic powder & dried thyme: Thyme goes particularly well with carrots, but you could omit if you don’t have it on hand.

A Simple Sauteed Swiss Chard with Sweet Onions and Carrots for Your CSA Bounty

Right about now, are you swamped with cooking greens from your CSA?

It exciting how many more people know about community supported agriculture. This gives farmers a much-needed boost of guaranteed cash and customers.

New CSA subscribers are often stumped by what to cook out of their weekly produce box. Sometimes, it’s a question of an unfamiliar ingredient, like kohlrabi, fennel or garlic scapes.

Other times, they get overwhelmed by greens–kale, spinach, mustard greens, purslane, turnip greens, collards and my personal favorite, Swiss chard.

Swiss Chard is Two Vegetables in One

Swiss chard can be a bit tricky because the stalks and the leaves have different textures and cooking demands.

And since farmers are enamored of beautiful rainbow chard, CSA subscribers tend to get a generous share of it.

Whenever I have a bounty of chard and other cooking greens to use up, this recipe is what I make. It’s more of a technique than a recipe, really, one that I learned from the fabulous but out-of-print Tassajara Cooking.

This simple sauteed chard recipe calls for chopping and cooking the stems separately from the greens. The stems become like a fourth vegetable along with the sweet onions and carrots.

I serve it as a vegetarian main dish with za’atar and yogurt or a side dish for grilled salmon or steak. Any leftovers turn into the most tasty frittata or veg-heavy quesadilla.

More Simple Recipes For CSA

This summer I’ve been helping my friend Beth at Backyard Gardens with her CSA newsletter so that her customers get recipe ideas along with terrific local produce. There are more great resources than ever for CSA subscribers including the new crop of CSA-specific cookbooks.

But sometimes you just need a new or quick idea for using beet greens, cauliflower or turnips.

So, here are my top 3 go-to sites for simple recipes that happen to be from the Pacific Northwest:

    : Portlander Katherine Deumling offers a recipe subscription service as well as free recipes for every kind of vegetable under the sun. : Seattle CSA cookbook author Mi Ae Lipe offers a recipe database that you can search by crop. : With a new cookbook by the same name, farmer Andrea Bemis creates recipes that highlight a single seasonal vegetable.

I hope your summer is filled with fresh-from-the-farm foods enjoyed in the great outdoors. Love your farmer!


Recipe Summary

  • 1 pound cipollini onions
  • 1 tablespoon fennel seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seeds
  • 1 bay leaf
  • 1 1/2 cups red wine vinegar
  • 3/4 cup water
  • 3/4 cup sugar
  • Kosher salt
  • 16 baby carrots
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 6 scallions, dark green parts only, cut into 3-inch lengths
  • 1 cup frozen baby peas
  • Freshly ground pepper

In a large saucepan of boiling salted water, cook the cipollini for 5 minutes. Drain well and peel the onions, then transfer them to a clean 1-quart heatproof jar.

Put the fennel seeds, peppercorns, coriander seeds and bay leaf in a tea ball or tie them in a cheesecloth bundle. In a saucepan, cover the ball or spice bundle with the vinegar, water, sugar and 1/4 cup of kosher salt and bring to a boil, stirring to dissolve the sugar and salt. Pour the brine and the spice bundle over the onions and let stand at room temperature for at least 4 hours or refrigerate overnight.

Meanwhile, in a large pot of boiling salted water, cook the carrots until tender, about 10 minutes. Drain and pat dry.

In a large, deep skillet, melt the butter in the oil. Add the scallion greens and cook over moderately high heat until softened and lightly browned, about 1 minute. Add the carrots and peas and cook until heated through, about 3 minutes. Drain and thinly slice half of the pickled onions and add them to the vegetables. Cook until just heated through, season with salt and pepper and serve.


Preparation

Step 1

Place half of spring onions in a large heatproof bowl and set a fine-mesh sieve on top set aside. Combine remaining spring onions with ginger, garlic, and oil in a small saucepan. Set over medium-high and cook, stirring occasionally, until garlic is golden and scallions are beginning to crisp and turn golden brown, 8–10 minutes.

Step 2

Pour mixture through reserved sieve onto spring onions. Turn out garlic crisp in sieve onto paper towels to drain. Stir spring onions in bowl until just softened, about 1 minute. Stir in chile, herbs, soy sauce, vinegar, sesame seeds, pepper, salt, and sugar. Let dressing sit 10 minutes.

Step 3

Meanwhile, cook noodles according to package directions. Drain and rinse under warm water to get rid of any excess starch.

Step 4

Transfer noodles to bowl with dressing and add butter and half of garlic crisp toss to coat noodles. Divide among bowls top with remaining garlic crisp.

How would you rate Ramen Noodles With Spring Onions and Garlic Crisp?

In line with other reviews, I found this oilier than necessary, but intensely flavorful. Next time, I'll cut the oil by half, and probably also pour the dressing over the noodles before tossing instead of noodles over dressing (the toppings tended to pool at the bottom and were hard to integrate evenly with the ramen).

A lot of work for a little flavor. I don’t see the point of using low sodium soy sauce and then adding the salt back in separately. It needed a lot more soy sauce abs I added pan fried shrimp which helped. Overall I wouldn’t go through the trouble again.

Delicious! 1/4 C of oil was a good amount. The garlic, green onion, ginger and oil mixture burn easily. I did not need to wait 8 minutes for it to brown.

Made this as a side dish to serve with hoisin pork (also a BA recipe). These noodles are awesome! Could definitely serve as a dinner with an added egg or ground pork or something.

These were a hit! Used soba noodles instead of ramen because I couldn't get my hands on any ramen (pandemic related). They worked well with the recipe but at the end of the day, ramen is definitely the move for this dish.

My boyfriend and I have made this once a week since the stay-at-home stuff started it's so simple to make, takes like, 20 minutes once you've got the recipe down, and is one of the most addicting meals I've ever eaten. If you just remove the dressed noodles from their final bowl with like, chopsticks or tongs, you don't get as much oil with them, so if you're finding the recipe too oily, try that instead of pouring the noodles out onto a plate.

This was good! More light and less spicy than I anticipated. Thanks Andy. 100 percent allium forward. I used chapaghetti noodles and cooked them for 3 minutes.

This is very tasty, and I even used packaged dry ramen noodles, however in my opinion it is much much too oily. I suggest using only the minimal oil needed to crisp the crisp. Otherwise the flavor blend is nice. I used cilantro.

Wow this was easy to make and tasted great!. I added ground lamb (and the residual lamb fat. because we are in quarantine and well why not!). When finished cooking I added soy says and rice wine to give the lamb added flavor. I agree with what others have said that this was too oily, but that could have been due to the fat (yum!!) I added (still yum!). I used basil as my herb and the one true critique for this recipe, other then reduce oil, is to use a whole serrano chile.

This was SO good. I reduced the oil a bit, and added chicken to make it a full dinner. I also seeded the serrano and fried it with the garlic crisp-- I'm glad I did since it was perfectly spicy for me (I'm a wimp, though). Really easy, lovely recipe! It's one of the rare things i've made that feel like I could've bought it in a restaurant.

Per other reviews, I reduced the oil (but used at least 1/4 c.). To give it sufficient protein to stand as a meal, I strained some dressing to fry half a package of chopped tofu in. When that finished, I scooped it out and used the liquid to fry 1/2 c. chopped kimchi, to which I stirred in an egg at the end. Combined everything at the end -- including all the crispy bits, ginger included. Next time Iɽ at least double all my add-ins, but this made for a good lunch at home.

Super easy, flavorful way to prepare ramen. Very fresh, tangy and the right amount of spice.

Made this last night, using a jalapeno instead of a Serrano, and just cilantro as the "herbs" portion. MAN was this good. Like a Pho pasta. Because I was by myself, I used two Halo ramen pucks, so significantly less than the recipe calls for, with the thought that I would just make more noodles for the leftovers. I think this was a mistake, given how oily the dressing is, I would have liked to have the extra noodles in there from the start. Still, absolutely delicious!

The flavors were good but this was way too oily. I would decreased the amount of oil by at least half or I would drain the oil after I poured it over the scallions. Otherwise it’s a decent version of ginger scallion noodles


Turning a fail into a win

Here’s what happened: a few weeks back I attempted to make the “Pappardelle with Beef and Mushroom Ragu” recipe in last month’s Real Simple magazine. Only I took this perfectly good recipe and substituted reconstituted textured vegetable protein (don’t ask) for beef chuck in a pitiable bid to make the recipe vegetarian. I thought the mushrooms in the ragu might somehow make up for the general lack of beefiness.

WRONG. All sorts of wrong. My husband and I choked down the results, but just barely. (I hate to waste.)

What went right, though, was the second step of the recipe, which called for sauteing chopped carrots with onions, garlic, and rosemary before adding them to a tomato sauce. (I wasn’t concerned about having cooked carrots in the recipe because I was pretty sure the tomatoes and long cooking time of the sauce would cover their flavor and texture.) As I followed the carrot-cooking directions, though, I was shocked to find a heavenly, savory odor wafting up from the sizzling pan. So I pinched just a few carrots from the pan before they were done, more in the interest of science than anything.

Needless to say, the recipe went downhill about the time I added the faux beef a few steps later. But even though I won’t be making the meat-free version of this ragu recipe again anytime soon, I will be holding on to the carrot-sauteing part, because the cooked-carrot results are so darned good. (Hell hath frozen over.) Indeed, I’ve made said carrots four times since that fateful recipe attempt, playing with proportions and ingredients to get the flavors just right.


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Roasted Carrots, Beets, and Onions

I have to admit, I’m not the biggest fan of certain raw veggies. Sugar snap peas are my favorite veggies to eat raw, but there’s one way I love to eat all veggies, and that is when they are roasted! There’s something about the taste of roasted veggies that I never get tired of!

On a recent trip to the grocery store, I was in the produce section eyeing the colorful bags of organic rainbow baby carrots. I was also thinking that I had not been eating many veggies lately, so it was time to roast some! Near the carrots, I found a bag of organic beets, and thought that might taste good with the carrots. And I added the organic yellow onions because I’m a big fan of roasted onions!

I usually use all organic veggies when I’m roasting them—I just feel better about using organic if they’re available and not too way-out expensive. I really liked this combination of roasted veggies—they all tasted great together. And these veggies are all so good for you. I hear so many great things about beets especially, and I really liked the taste of the roasted beets! So when you’re feeling like you need to eat something healthy, give this a try!

Roasted Carrots, Beets, and Onions

  • Servings: 4-6
  • Time: 1hr
  • Difficulty: easy

1 (12-ounce to 1 lb.) bag of organic baby carrots (I used a bag of “Rainbow” carrots)
4 medium-size fresh organic red beets, cut or sliced into bite-size chunks
2 medium-size organic yellow onions, cut or sliced into bite-size chunks
2 Tablespoons olive oil
2 to 3 cloves of garlic, minced
1 teaspoon salt, onion salt, or your favorite seasoned salt
Dash of black pepper, to taste
2 teaspoons dried parsley

Preheat oven to 375˚F. Line a 10 x 15″ or 13 x 18″ baking sheet with parchment paper.

Place baby carrots and the chunks of red beets and onions on lined baking sheet. Drizzle with olive oil, then sprinkle evenly with minced garlic, salt, pepper, and dried parsley.

Roast in oven at 375˚F for 40 to 48 minutes, until all the veggies are tender. Remove from oven, transfer veggies to a serving bowl with a large mixing spoon, and serve.

Recipe from NancyC | nancy-c.com

These roasted veggies make a great side dish or you could toss them in a salad and have that as a healthy meal! Are you a fan of roasted veggies too?


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