recipe: carrots & peppers
For the past ten years (has it been that long?), I've had Thanksgiving dinner with Kirstin's family. As an addition to their traditional spread, I've prepared a dish out of my mom's recipe book that always hits the spot.
This dish is best prepared a day ahead of time, which allows the flavors to intensify and the consistency to soften a bit.
Carrots & Peppers
1.5 lbs. carrots, shredded (or 2 bags shredded carrots)
1-2 medium parsnips, shredded
3 medium-sized bell peppers, julienne cut
1 can tomato paste (Redpack or Contadina preferred)
1 small onion, course minced
1 tbs. oil (canola or peanut preferred)
water (might be needed - keep 1/4 cup handy)
1/4 tsp. salt (plus additional to taste)
1/4 tsp. sugar
1/4 tsp. ground black pepper (plus additional to taste)
1. Heat oil in large, straight-sided pan over medium heat until oil ripples.
2. Add onion and cook until just transluscent, about 2 minutes.
3. Add carrot and parsnip and sautee, moving constantly, until color deepens - usually about 7-9 minutes.
4. Add peppers and tomato paste to mixture, as well as measured salt, sugar and black pepper. Reduce heat by a tick (medium-low) and continue to cook, moving contents constantly to prevent burning. Add dashes of water if necessary if mexture proves too immobile in pan.
5. After cooking an addition 8-10 minutes, transfer to oven-safe covered bowl. Store in a cold place and reheat either in oven or microwave.
Serves 6-8.