Bacon Fried Carrots Food

BACON FRIED CARROTS

Steps:

• 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. You can cut up the remainder for lunch box carrot sticks. Cook up bacon extra crisp but don't burn (microwave 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, 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.

BACON FRIED CARROTS

Steps:

• Peel carrots, cut in half and slice lengthwise.
• Chop onion into small pieces.
• Cook bacon until crisp; remove and blot.
• Using all the bacon grease, add carrots, onions and seasonings.
• Mix well and cook covered on low heat for 15-20 minutes.
• Cook uncovered about 45 minutes or until lightly browned.
• Stir occasionally.
• Crumble bacon and add to carrots.

BACON FRIED CARROTS

Steps:

• 1. Fry bacon. Take bacon out of pan. Toss the carrots with seasoning. Fry them in bacon grease with green onions in a covered skillet for 15-20 minutes, stirring occasionally. Then remove cover, stir in sugar and finish cooking carrots until tender and carrots slightly browned. If there appears to be too much bacon grease remove some of it.
• 2. When carrots are completely soft, remove them to a paper towel lined bowl for a few minutes to absorb any extra grease and then put into a serving bowl, crumble the bacon you fried and mix into carrots before serving.

GLAZED ROASTED CARROTS WITH BACON

Steps:

• Heat oven to 425ºF.
• Toss carrots with oil; spread onto parchment-covered rimmed baking sheet. Bake 20 to 25 min. or until carrots are tender and lightly browned, stirring after 13 min.
• Meanwhile, cook bacon in large skillet 8 to 10 min. or until crisp, turning frequently. Remove from skillet; drain on paper towels. Chop or crumble into small pieces.
• Cook vinegar, sugar and soy sauce in large skillet on medium heat 5 to 7 min. or until slightly thickened, stirring frequently. Remove from heat. Add butter and bacon; stir until butter is completely melted and sauce is well blended. Add parsley and carrots; stir until evenly coated with sauce.