Plum Crazy Carrots
Preparation Time: 10 minutes
Cooking Time: 20 minutes
1 lb. Carrots
2 1/2 Tbsp. unsalted butter
2 tsp. sugar
1/2 cup plums, chopped and pitted
1 tsp. orange peel, slivered
1 1/2 tsp. brandy
Sea salt and fresh ground pepper to taste
Fresh chopped parsley
Cut carrots into strips 3 inches long and about 1/4 inch thick. Cook in boiling salted water until just barely tender, about 4 minutes. Rinse under cold running water; drain.
Melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the carrots; sprinkle with sugar. Cook, tossing gently, until the carrots begin to caramelize. Add the plums and orange peel to the carrots. Cook over medium-low heat until the plums give off their juice and are almost tender, about 5 minutes. Stir in the brandy and remaining 1/2 tablespoon butter. Raise the heat slightly and cook, tossing gently, until most of the liquid has evaporated. Season with salt and pepper to taste. Serve sprinkled with chopped parsley.
Source: Greene, Greene on Greens.
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