This recipe was created out of a fear of wasting food.
This is my first year of being a part of a CSA. Those initials stand for Community Supported Agriculture. I found an organic farm near Pittsburgh that sells their produce to a group of people who buy into their year's crops. So far, it's been great. I love picking up my veggies every week. It feels like Christmas. I love being surprised by the new items in my box.
The last few weeks I've received scallions in my share. I like having them in my salad, but a little goes a long way. I can't seem to eat them fast enough without them going bad. I am constantly stressing about wasting this amazing food. It forces me to research new recipes and experiment with new types of food.
My abundance of scallions led me to search out this recipe. I tweaked it a bit and the results were amazing. I LOVE cooked carrots. I can eat roasted carrot fries every night. But this new method of cooking them has just opened up a bunch of possibilities. It's certainly faster than roasting.
Here is the simple concoction.
6 carrots, peeled and cut into 3 inch sticks.
3 bunches of scallions, trimmed and cut into 3 inches, discarding the green.
1-2 Tablespoons of coconut oil
1 Tablespoon of butter
1 Tablespoon of Coconut Aminos (you can use soy sauce, but this is a healthier option)
1-2 teaspoons of sugar. (I used regular white sugar. Next time, I may try honey or stevia.)
I melted the coconut oil in a pan and added the carrots. I sauted them for several minutes until they looked pretty cooked. Then I added the onions and continued cooking for several more minutes. I got them pretty caramelized and then added the butter, coconut aminos and sugar. I melted that through and served.
These Carrots and Scallions were a hit. So yummy. Like I said. This cooking method is a lot faster than roasting and it's a nice option when you have the oven preoccupied with another part of the meal.
Enjoy! Let me know if you give it a try.