Wednesday, November 16, 2011

Thanksgiving Carrots

I found this recipe in an old New Orleans church charity cookbook on sale at The King of Records on Queensberry Street. The King, a great junk shop, is now sadly gone but not forgotten. Over the years it furnished my garden in the Fenway with chairs, tables, umbrellas and loads of books, the garden being my favorite reading spot, including Julia Child. Jerry, the former owner, is a fellow gardener in the Fenway, holding informal jam sessions with his many musician buddies under his huge katsura tree, brought back from Japan at the end of WWII.

This is a flexible and forgiving recipe. It isn't even necessary to quantify it. Just use whatever amounts strike your fancy, within the realm of good taste. I've kept it simple to serve as a side with substantial fare such as bird. If wanted, it could be extended with, say, some shavings of prosciutto or Parmessan or maybe with herbs.

This recipe invariably invokes a few puzzled looks when it's set on the table. Then this delicious dish gets totally demolished leaving no doubters in its wake.

green table grapes
maple syrup

1. Trim the tops and tap roots off the carrots. Peel. Slice thinnly.
2. Steam, or boil in water to cover, until the carrots are al dente, or tender-crisp. Drain and let dry.
3. Slice a bunch of green table grapes along their length.
4. Melt butter in a skillet over medium heat. Whisk in the champagne and maple syrup.
5. Add the carrots and grapes. Saute until the carrots are tender. Serve as a side.

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