Sweet Sautéed Carrots With Toasted Walnuts and Calimyrna Figs

(November 16, 2006)
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I know that I usually answer a question that’s been sent to me either via this column or from my website but I chose, instead, to just give you a family favorite “autumn side dish” recipe that I’ve made every year since…well, since I’m been making Thanksgiving dinner! I remember the brisk autumn day when I created this carrot dish. I was roaming through the supermarket (as usual) and the combination of ingredients seemed to jump out at me! At dinner that night, I absolutely flipped over the taste and texture contrasts of the vibrant orange carrots, the crisp toasted walnuts and the tender sweet Calimyrna figs. The name "Calimyrna" is derived from California, (where they are now grown) and the ancient Turkish seaport of Smyrna (now Izmir), where they originated. Calimyrna figs are available in some supermarkets and many gourmet food shops. If unavailable, substitute dried mission figs. Although this is delicious any time of the year, I think it's just perfect for Thanksgiving.

Yield: serves 8

Special Equipment:


• 8-quart blanching pot with built-in strainer (optional)

Ingredients:


• 2½ pounds carrots, peeled and sliced diagonally ½ inch thick
• Table salt, for boiling carrots
• 1 stick (¼ pound) butter
• 1 cup walnuts halves
• About 9 ounces dried Calimyrna figs (2 cups whole figs)
• 1 to 2 teaspoons sugar (only if carrots lack sweetness)
• 1½ to 2 tablespoons chopped flat-leaf Italian parsley
• Kosher or sea salt, to taste

1) To blanch the carrots: Bring a large pot of water to a rapid boil and place a large bowl of ice water on the counter. Add some salt to the boiling water, and then stir in the sliced carrots. Boil until softened, but not cooked through, 6 to 8 minutes. Drain the carrots and immediately plunge them into ice water, swishing them around with your hands to help stop the cooking process. When carrots are cold, drain them and pat dry. Set aside or refrigerate until needed.

2) To slice the figs: Remove the hard stems from figs and slice fruit lengthwise into 1/4-inch-wide slices. Cut each slice in half widthwise. You should net 1 rounded cup of sliced figs.

3) To pan toast the walnuts: Melt 3 tablespoons of the butter over medium heat in a 10- to 12-inch deep-sided skillet. When bubbling, add the walnuts and cook, stirring constantly, until toasted and fragrant, about 5 minutes. Remove nuts with a slotted spoon and drain on paper towels. Wipe the skillet clean.

4) To sauté the carrots: Return the skillet to medium heat and add the remaining 5 tablespoons of butter. When melted and hot, add the carrots and cook, stirring and tossing, until almost tender and beginning to caramelize, about 8 minutes (if needed, add the sugar). Reduce the heat to low, stir in the sliced figs and cook with the carrots, uncovered, for 3 minutes. Add the toasted walnuts and cook until hot and the flavors mingle, about 3 minutes. Stir in the chopped parsley and let heat through. Taste for seasoning, adding more salt, as needed.

5) To serve: Pour into a warmed serving bowl. Serve hot.

• The carrots can be blanched 2 days ahead. After drying, line a bowl or plastic bag with paper toweling and add the carrots. Cover the bowl well (or seal the bag) with plastic wrap and refrigerate.
• The figs can be cut days ahead and kept covered at room temperature.


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Lauren Groveman recipes have been featured in many national magazines and local newspapers. Her books "The I love to Cook Book: Rediscovering the Joy of Cooking for Family and Friends" and "Lauren Groveman's Kitchen, Nurturing Food for Family and Friends" are available through Amazon.com. Lauren hosts an hour-long, "live" weekly radio show, Food Family & Home "Matters," on 1460 WVOX.

For in depth information on Lauren Groveman as a writer, teacher, TV & radio host, as well as her recipes and cooking tips visit her website at www.laurengroveman.com

Lauren is a Larchmont resident. She is happily married and blessed with three wonderful children.