I am always inspired by the beautiful and colorful produce at the farmer’s market especially the carrots – purple, bright orange, pale orange and yellow. The purples are my favorite because the skin peels off to reveal a bright orange outside and a yellow inside. What is so interesting about these carrots is that they each pack a different flavor profile – they are all carroty in their own way, sweet and earthy at the same time. These fresh from the ground carrots are so different from the generic orange carrots I get at Whole Foods. I am always sad at the end of the summer when these babies are no longer available. To highlight the different flavors, I simply paired them with fresh scallions, a little vegan butter and a pinch of salt to brighten the whole dish up. Create a simple blue plate special with tofu or tempeh and rice or potatoes for an easy summer meal.
4 colorful carrots
1 tablespoon vegan butter *
Salt, a pinch
* Make your own homemade butter. You can find a great recipe in The Homemade Vegan Pantry or use Earth Balance. If you want to keep the dish oil free, simply water sauté the scallions before tossing with the carrots.
Peel and slice the carrots into thin rounds, about the same thickness. Steam until just starting to soften.
Slice the scallions and drop them into a skillet. Add the vegan butter and a pinch of salt.
When the carrots are done, pour them over the scallions and turn on low heat. Toss until the carrots are coated and the butter is melted.
Serve and enjoy!