Scallions And Carrots Recipes

ROASTED CARROTS AND SCALLIONS WITH THYME AND HAZELNUTS

Steps:

• Preheat the oven to 325 degrees. Place the hazelnuts on a baking sheet and roast for 8 to 10 minutes, until they smell toasty and they a're golden all the way through (cut one in half to check). Remove from the oven and turn up the heat to 425 degrees.
• Immediately wrap the hazelnuts in a clean, dry dish towel. Rub them in the towel to remove the skins. Then place the skinned hazelnuts in a plastic bag or, if you have one, a disposable pastry bag and set on your work table in one layer. Use a rolling pin to crush the nuts by rolling over them with the pin. Set aside.
• Line a sheet pan with parchment or oil a baking dish large enough to fit all of the vegetables in a single layer. If the carrots are small, just peel and trim the tops and bottoms. If they are medium- sized, peel, cut in half and cut into 4-inch lengths. Quarter large carrots and cut into 4-inch lengths. Trim the root ends and greens from the spring onions or scallions. If they are bulbous, cut them in half. Season with salt and pepper, add the thyme and olive oil and toss well, either directly on the pan or in the dish or in a bowl. Spread in an even layer in the baking dish or on the baking sheet.
• Roast in the oven for 20 to 30 minutes, stirring every 10 minutes. The onions may be done after 10 minutes - they should be soft and lightly browned. Remove them from the pan if they are and hold on a plate. When the carrots and onions are tender and browned in places, remove from the oven. Add the onions back into the mix if you 've removed them and toss together. Sprinkle on the toasted ground hazelnuts, and drizzle on the optional nut oil, and serve.

BABY CARROTS WITH SCALLIONS

Steps:

• Place carrots in salted water, bring to boil, simmer to tender crisp, about 10 minutes.
• Drain well and set aside.
• In a non stick frypan, melt butter and oil, add scallions, cook about 2 minutes, add orange juice and sugar twin brown or splenda, simmer 2 minutes, add carrots.
• Stir to cover carrots with glaze, while simmering another 2 to 3 minutes.
• Serve hot.

SCALLIONS AND CARROTS

Steps:

• Saute the scallions in the olive oil for 3 minutes.
• Add the carrots and continue to cook until vegetables begin to soften and turn golden.
• Add butter, soy sauce and sugar and cook 30 seconds more.

CARROT SOUP WITH SCALLIONS

Steps:

• In large pot cook onion in butter over medium high heat. Add carrots and stock. Season with nutmeg, salt and pepper. Add rice and water. Simmer until carrots are soft and rice is done. Puree soup in half batches in a food processor or blender. Return to pot and season to taste. Return to a simmer for 10 minutes. Serve with scallions as a garnish.

MICROWAVE SWEET AND SPICY CARROTS WITH SCALLIONS

Steps:

• Cut the carrots using a roll-cut: one carrot at a time, slice diagonal chunks from the carrot, rolling it a quarter-turn between cuts to create faceted bite-size pieces.
• Combine the coconut oil, brown sugar, cumin, crushed red pepper and 1 teaspoon salt in an 8-inch square baking dish. Microwave on high until just melted, about 30 seconds. Stir in the vinegar and carrots. Cover with a vented lid or plastic wrap with 6 small holes poked in it.
• Microwave on high for 5 minutes. Uncover, being careful to avoid the steam, and give the carrots a stir. Cover again and microwave on high, stirring every 5 minutes, until the carrots are tender and have absorbed most of the liquid, about 10 more minutes. Uncover and stir in all but 1 teaspoon of the scallions. Transfer to a serving dish, top with the reserved scallions and serve immediately.

CHICKEN WITH SCALLION-LIME SAUCE AND SWEET CARROT RICE

Steps:

• Heat a medium pot with a tight-fitting lid over medium-high heat. Add about 1 tablespoon of the EVOO, once around the pan. Add the grated carrots and a little salt and pepper and cook, stirring, for 1 minute. Add the rice and stir to coat in the oil and distribute the carrots. Add 2 1/2 cups of the chicken stock. Bring the stock to a boil, cover the pot, and reduce the heat to a simmer. Cook for 15 to 18 minutes, until the rice is tender.
• Preheat a large skillet over medium-high heat. While the pan is heating up, combine 2 tablespoons of the EVOO, the thyme, lime zest, salt, and pepper in a shallow dish. Add the chicken breasts and coat thoroughly in the mixture. Add the seasoned chicken to the skillet and cook for 5 to 6 minutes on each side, or until cooked through. Transfer the chicken to a plate and cover it loosely with aluminum foil. Return the skillet to the heat; add the remaining tablespoon of EVOO. Add the garlic, red pepper flakes, and coriander. Cook, stirring constantly, for about 1 minute, then add the scallions and cook for 1 minute, again stirring constantly. Add the lime juice and the remaining 1/2 cup of chicken stock and continue to cook for about 2 minutes. Turn the heat off and add the parsley and butter, stirring and shaking the pan until the butter is completely melted.
• To serve, slice the chicken on a slight angle. Divide the rice among 4 serving plates and top each pile of rice with a sliced chicken breast. Pour some scallion-lime sauce over each chicken breast.

CARROT AND SCALLION SALAD

Steps:

• In a bowl combine the salt, pepper, Tabasco, vinegar and oil. Add the shredded carrots, scallions and garlic and mix well. Stir in the parsley.
• Clean the lettuce leaves, removing the center rib if it is thick and tough, and arrange the leaves on individual serving plates. Arrange spoonfuls of the salad on top of the lettuce leaves and serve with crunchy bread. This can be prepared ahead and refrigerated until serving time.

ROASTED ASPARAGUS AND CARROTS

Steps:

• Preheat oven to 400 degrees. Divide vegetables between 2 rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, about 30 minutes.