These add a beautiful accent to any Shabbos plate, They look elegant and impressive, but are easy to make. I generally prefer just to use carrots and green beans, but you can add whatever veggies you like! (Pictured is carrots, green beans and colorabi.)
6 carrots, juilenne
2 cup green beans
2 Tbsp sugar
2 Tbsp oil
¼ tsp salt
Cut off the bottom half of the scallion and discard, you only need the top (dark green) part to tie the bundles. Place the scallions in a large bowl, and pour boiling water over them until they are completely covered in water. Let sit for a few minutes.
Meanwhile, combine green beans and julienne (sliced into long logs) carrots in a pot and add sugar, salt and oil. On a medium flame, saute the vegetables for 10 minutes, stirring regularly.
Lower flame and cover the pot and let it go for another 7 minutes.
Remove the pot from the flame and strain any remaining liquid.
Place 4 carrot slices and 4 green beans (or more if you prefer larger bundles) and trim the ends so that they are all relatively the same length.
Tie with the now softened scallions.
Serve warm/ room temperature.