Fast, Fresh, Crispy Carrots

This was a food processor experiment. I know, I used it a lot today. Michael didn’t know that you can make julienne with a food processor – I think he’ll be more enthused about our julienne vegetable recipe now that he knows there’s a way to do it without an hour of painstaking slicing and chopping. Since he didn’t know, I thought there might be others among my constituency who didn’t either. So I share, to make your life easier.

I have not a lot in the house right this minute, so I made a dish of Nothing But Carrots since I had two pounds of them around. These went over some whole-wheat pasta tossed with the Parsley Pesto. Pesto and carrots – how strange, you say, right? Well, that pesto was made with a substantial amount of parsley, and guess what botanical family parsley is in? Yep, the carrot family. Buddies.

5 large carrots, peeled (mine were HUGE – about a pound worth)
a little oil (some olive would be nice)
salt and pepper
1/8 t. cayenne pepper

Cut the carrots into about 3 in. lengths. Install the slicing blade in your food processor. Place the carrots into the feed tube on their sides, and process to produce carrot slabs. Remove the slabs to a bowl. Stack the carrot slabs up and place them in the feed tube again, this time with the edges of the slices to the blade. Process again to yield effortless julienne. You may end up with some less-attractive slabs after the first process – you can forge ahead with these if they’re not too uneven, or reserve them for another purpose. They could easily be turned into shreds for carrot salad, or cooked for soup.

Heat a little oil in a nonstick frying pan. When it is pretty darn hot, add about 1/3 of the carrots and stir-fry for two minutes. If you like them More Done, you can stir-fry them until they are tender to your taste. Remove to a platter, and repeat the process with two more batches. Don’t try to do them all at once – if you do they’ll not get evenly cooked. Small amounts in quick succession is actually faster than trying to wrestle them all into a pan.

When the last batch is finished, toss the carrots with a little salt and pepper and the cayenne pepper. Serve hot!

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