THE BOILED CARROT
Lilly Belle’s New Favorite Animal-Free Meat: THE BOILED CARROT – and ours too!!
5 lbs. fresh whole carrots – I had the good luck to find these perfectly formed extra-thick carrots
1- Cut off all tips/ends and discard. Wash well. Peel off blemished spots – out of the 5 lbs. I only found 1 carrot that needed a small extraction.
2- I didn’t peel these thin-skinned perfect carrots. Why mess with such a perfect skin?
3- Steve and I had some the same size at a local restaurant, but only once, probably sent by the vendor to sub for some other unavailable side vegetable. Only once though.
4- Now I go to Lucky’s and voila, right in front of me. Five pounds of perfectly formed jumbo carrots.
5- Get an extra-large soup pot ready. Fill it 1/3 full with water.
6- Lay each carrot on side on cutting board. Cut into thick diagonal cuts. About 4-5 cuts per carrot.
7- Add to pot of water. Bring to boil. Reduce heat to low, cover and cook till fork-tender.
- Size of carrot will determine cook time. It doesn’t take long. Check every five minutes.
8- Lift into colander and set aside till ready to use or refrigerate covered.
Notes: Steve says it’s like eating a Turkey dinner on Christmas.
Or, giant crab claws with tangerine champagne sauce aka afc lobster sauce.
Lilly likes hers plain, cut into small pieces. She loves it. It’s like it’s the perfect veggie meat for Lilly Belle.
I imagine a multitude of franchises globally.
Whoever grew these carrots keep them coming. Best carrot ever. Everything about it deserves praise.
‘That’s what I’m talking about/.
The tenderloin of cow or pig, adds Steve.
Saute in oil and/or margarine with seasonings and dipping sauce of choice.
Or keep them long!
FAT-FREE CHEF™ 