1668. BURGUNDIAN CARROTS with ONIONS, BACON and BLACK CURRANTS

makes 6 servings


1 pound medium carrots, scraped and cut into ½-inch rounds
3 ounces lean slab bacon (rind removed), finely diced
12 tiny white onions, peeled
2 tablespoons fresh black currants
1 tablespoon all-purpose flour
½ cup chicken broth
salt and freshly ground black pepper to taste
2 tablespoons butter

Place the carrots in a saucepan with enough water to cover, bring to a boil, reduce the heat to low, cover, and simmer till the carrots are just tender, about 8 minutes. Drain and set aside.

In a large saucepan, fry the bacon over moderate heat just till it renders its fat, add the onions, and stir gently till they are golden, about 10 minutes. Add the carrots and currants and stir till well blended. Sprinkle the flour over the top and stir about 1 minute. Add the broth, return to a simmer, and cook, uncovered, till the liquid has evaporated, about 10 minutes. Add the salt and pepper and butter and stir gently till the carrots are nicely glazed. Serve hot.


bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007