Updated Sep. 6, 2019.  Originally posted Dec. 12, 2013. 

My homemade decongestant is one of the most popular posts around here.  The only real downside is that it has to be strained, leaving valuable veggie pulp behind.  This pulp is largely onions, garlic, and radishes, with a little bit of residual honey and lemon juice left in them after straining.  Honey and lemon juice both go well with carrots.  Onions and garlic are both frequently used, sautéed, to flavor things, of course.  I figured radishes could probably be used similarly.  So I set about to sautée some carrots using these leftovers.

This was about one serving.  I forgot to note how many carrots I used.  Maybe about four?  I melted some butter in a pan, tossed in a cube of frozen decongestant pulp (small ice cube – probably about 1 Tbsp.) and sautéed it, then cooked the carrots in this.  I did have to add some water, though, so the carrots would cook through without totally burning the garlic and such.

Sautéed Carrots

Rachel Ramey

Print Recipe Pin Recipe

Course Side Dish

Cuisine Gluten-Free

Servings 1

Ingredients

  

• 4 carrots peeled and sliced (approx.)
• 1/2-1 Tbsp. butter
• 1 Tbsp. leftover pulp from homemade decongestant
• about 3 Tbsp. water

Instructions

 

• Melt butter in a skillet.
• Add the decongestant pulp and sautée for a few moments.
• Add carrots and water and stir.
• Cover and cook until carrots are tender, stirring occasionally.