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Print this Recipe    Bacon Carrots

Bacon Fried Carrots

6 large carrots at least 12 inches long and over 1 inch diameter
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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