| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 8 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Carrots |
| 2 | Thin slices bacon | |
| 3 1/2 | T | Rendered duck fat, rendered |
| goose fat or butter | ||
| Salt | ||
| Fresh-ground black pepper | ||
| 2 | t | Minced fresh parsley |
INSTRUCTIONS
Trim, peel, and cut the carrots diagonally into thin slices. Cut the bacon into 1-inch pieces. Heat duck fat in a skillet over medium-high heat. Add carrots and bacon and saute until bacon is crisp and carrots are tender, 8 to 10 minutes. Transfer carrots and bacon to a dish lined with paper toweling. Pour fat out of the skillet and discard. Raise heat to high, add 2/3 cups water, bring to a boil, and swirl liquid in pan to emulsify. Transfer carrots and bacon to a serving plate, season with salt and pepper. Pour the contents of skillet over carrots and garnish with parsley. Recipe by Mangia! Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 154
Calories From Fat: 104
Total Fat: 11.5g
Cholesterol: 18.8mg
Sodium: 283.9mg
Potassium: 331.7mg
Carbohydrates: 8.6g
Fiber: 2.4g
Sugar: 4g
Protein: 4.4g