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Plum-Crazy Carrots.


 In honor of Emily’s favorite vegetable to harvest, here is a creative recipe from Bert Greene’s “Greene on Greens” (Workman Publishing, 1984).

 

 

  • 1 lb. carrots, peeled
  • 2 ½ tablespoons butter
  • 2 teaspoons sugar
  • ½ cup chopped, pitted plums
  • 1 teaspoon finely slivered orange peel
  • 1 ½ teaspoons brandy
  • Salt & pepper to taste
  • Chopped fresh parsley

                                              

 

 

 


1. Cut the carrots into strips 3 inches long and about ¼ inch thick. Cook in boiling salted water until just barely tender, about 4 minutes. Rinse under cold running water; drain.


2. Melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the carrots; sprinkle with the sugar. Cook, tossing gently, until the carrots begin to caramelize.


3. Add the plums & orange peel to the carrots. Cook over medium-low heat until the plums give off their juice and are almost tender. Stir in the brandy & remaining ½ 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.

Recipe From: Bert Greenes Greene on Greens . SGF Newsletter Week 15 of 2012