Bacon Fried Carrots
Source of Recipe
internet
6 large carrots at least 12 inches long and over 1 inch diameter at the butt.
1/2 cup light brown sugar
4 ounces of canola or peanut oil.
Large ( 12 to 14 inch) non stick skillet.
8 strips of 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. When you are finished peeling all the carrots you should have a heaping
size bowl of carrot ribbons. This should be plenty to serve two. You can cut up
the remainder for lunch box carrot 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 till 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 - no more than 5 minutes! Scoop up cooked mixture with large a slotted
spoon to allow excess oil to drain off but keep the bacon bits.
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