Best 3 Sauteed Pumpkin With Carrots Onions Recipes

BUTTERY CARROTS 'N' ONIONS

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.

SAUTEED CARROTS

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.

CARROT PUMPKIN SOUP

Steps:

• Heat olive oil in a saucepan (or 4 quart Dutch oven) over medium heat. Add onion and garlic and sauté for 2 to 3 minutes until soft and translucent. Add pumpkin, parsley root, and carrot, and cook for another 5 minutes, stirring occasionally.
• Add vegetable stock and Herbes de Provence spice mix and stir together. Reduce heat to low, cover, and simmer for 25 minutes.
• Remove the soup from heat. Using an immersion blender or food processor, pulse until smooth.
• Stir in cream and season to taste with salt and pepper. Add a pinch of powdered chilli (optional, for a little heat. Feel free to skip this step).
• Transfer to 6 serving bowls, decorate with a swirl of cream, some fresh herbs and sunflower seeds. Serve immediately.