Carrots with Garlic and Scallions

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Carrots with Garlic and Scallions

 

1 lb carrots (about 8 medium sized), peeled and sliced

1/2 cup chopped scallions

2 tsps. olive oil

1 small garlic clove, pressed

1 tbsp. lemon juice

1/4 tsp. salt

 

Begin by parboiling the carrots. To do this, add the carrots to boiling water in

a medium saucepan and cover. Allow carrots to boil for about 5 to 6 minutes.

Parboiling is a time saving step that partially cooks dense vegetables like

carrots so that they can be easily added to other ingredients that don't require

much cooking time.

After the carrots are sufficiently parboiled, remove them from heat and drain

them. You may also want to rinse them with cold water to stop the cooking.

Combine the scallions, olive oil, garlic, lemon and salt in a saute pan. Cook

over a medium heat for about 2 minutes, stirring constantly.

Add the parboiled carrots and saute for an additional 2 minutes.

Serve hot, garnished with scallion slivers.