Bacon Fried Carrots

Wash carrots in cold water and lightly peel to clean up a bit. You are going to need a good heavy duty, sharp "potato peeler" and a large cutting board. Don't be tempted to use some fancy "Cuzinart" thing and shred the carrots. It will turn into a pile of mush when cooked. Do it the hard way, as follows and it will be worth it.

Lay a carrot on the board, hold the small end and with good pressure on the peeler, make a stroke along the length of the carrot to produce a nice long ribbon of carrot. Continue peeling off a few ribbons to get a flat spot.

Flip the carrot over to the flat side and go at it again. I find it easier to pinch the small end between my fingers on one hand and stroke towards me with the peeler. When you can't peel off any more, get another carrot and repeat.

When you are finished peeling all the carrots you should have a heaping size bowl of carrot ribbons. You can cut up the remainder for lunch box carrot sticks.

Cook up bacon extra crisp but don't burn (microwave works well for this) and crumble into "bacon bits." Heat the oil in skillet until hot. Basically, this is a quick stir fry. Drop the carrot ribbons into the hot oil and toss well. Sprinkle in brown sugar and bacon bits.

Toss some more until the carrots are soft and starting to turn slightly clear in color, no more than 5 minutes. Scoop up cooked mixture with large a slotted spoon to allow excess oil to drain off but keep the bacon bits.