| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Carrots |
| 2 |
|
Thin slices bacon |
| 3 1/2 |
tb |
Rendered duck fat; rendered goose fat or butter |
|
|
Salt |
|
|
Fresh-ground black pepper |
| 2 |
ts |
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!
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