Because no single way of eating works for everybody.
What could be better than fresh, sweet carrots, just pulled from the earth and waiting to be eaten?
Well, until recently, my son would have said that pretty much anything was better than carrots, in any form whatsoever. Given that he’s liked broccoli, watercress, and green beans practically from birth, his distaste for carrots seemed irrational.
Be that as it may, carrots were on his hate list. But when, in our travels through Prince Edward County, Ontario, he tasted the carrots served with dinner at the Milford Bistro, he uttered a sentence I’d never expected to hear from his lips: “These are great carrots, Mom.”
It was an earth-shaking revelation. And after they’d picked me up off the floor, I asked our waiter how the carrots had been cooked. They were indeed great carrots – sublime carrots, in fact – and I expected that exotic things had been done to them in order to make them taste so good.
“They’re just blanched, and then fried in butter with salt and pepper,” the waiter said. “Pretty easy, really.”
Of course I went home and tried to duplicate the results. Like most things, it was pretty easy once I figured out how to manage the variables. So here is the recipe I eventually ended up with. The Milford Bistro does it with whole carrots that are split down the middle, but I find it easier to control the results with carrots in slices.
Milford Bistro Carrots
1 large carrot per person
Butter – for frying. (Do NOT use margarine)
Slice carrots, not too thinly, and place in a pot of boiling water. Bring water back to a boil. Boil for two minutes, then drain and rinse carrots thoroughly with cold water to cool them off. Drain again, thoroughly.
Heat a frying pan on high heat. Add a bunch of butter and melt it. Toss the carrots in, add salt and pepper to taste, and fry until carrots look like they’ve been fried in butter. (Yes, I know that sounds both recursive and stupid, but I’m not sure how else to describe it! They get sort of golden on the outside, and they look… fried.) Stick them in a dish and serve them to your friends, your family, and your carrot-hating son. Eat a lot of them yourself. They’re really good.