Carrots, sweetened, bacon fried
Source of Recipe
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Recipe Link: http://www.cdkitchen.com/recipes/recs/340/Bacon_Fried_Carrots22302.shtml Carrots, sweetened, bacon fried
24 large carrots at least 12 inches long, over 1 inch diameter at widest
2 cups light brown sugar
16 ounces canola or peanut oil
4 large (12 to 14 inch) non stick skillet
32 strips bacon, preferably low salt
Wash carrots in cold water and lightly peel to clean up a bit.
You are going to need a good heavy duty, sharp "potato peeler"
and a large cutting board. Don't be tempted to use some fancy
"Cuzinart" thing and shred the carrots. It will turn into a pile
of mush when cooked. Do it the hard way, as follows and it will
be worth it.
Lay a carrot on the board, hold the small end and with good
pressure on the peeler, make a stroke along the length of the
carrot to produce a nice long ribbon of carrot! Continue peeling
off a few ribbons to get a flat spot. Flip the carrot over to the
flat side and go at it again. I find it easier to pinch the small end
between my fingers on one hand and stroke towards me with the
peeler. When you can't peel off any more, get another carrot
and repeat. You can cut up the remainder for lunch box sticks.
Cook up bacon extra crisp but don't burn (micro wave works well
for this) and crumble into "bacon bits". Heat the oil in skillet until
hot! Basically, this is a quick stir fry! Drop the carrot ribbons into
the hot oil and toss well. Sprinkle in brown sugar and bacon bits.
Toss some more until the carrots are soft and starting to turn
slightly clear in color. Scoop up cooked mixture with large a spoon
with small slots to allow excess oil to drain off but keeping the
bacon bits.
Makes 8 servings.
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