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carrot bacon


Carrot bacon

5) Peel the skin off your carrot, and then use extra pressure on the the peeler to slowly slice the meat of the carrot into thin, bacon-like strips.

6) To remove any vitamins, minerals, and/or lingering taste of carrot, deep-fry in 375-degree canola oil for a minute and a half. Batch size: the thin-sliced flesh of one very large carrot.

7) Blot gently with paper towel.

8) Sprinkle with truffled salt.

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