Heirloom Carrots Glazed with Date and Bacon Syrup


  • 8 oz Smithfield Bacon, cut into lardons
  • 1 bunch heirloom baby carrots with tops
  • Salt, as needed
  • 1 small package, whole dried date
  • 2 oz butter
  • 2 oz sherry vinegar
  • 4 oz date molasses
  • 2 oz blue cheese crumbles
  • Black pepper, to taste




Meal Course:

Dinner, Lunch

Dish Type:

Side Dish, Soup/Salad


  1. Place pot of water on stove, and salt it well; bring to rapid boil.
  2. Separate carrots from tops, and peel gently with peeler to remove outer skin; save tops.
  3. Place carrots in boiling water, and blanch for 3 minutes or until al dente but not mushy; place on flat surface to rest until room temperature.
  4. In sauté pan, place lardons of bacon with 2 tablespoons water, and turn on high heat to evaporate water and start rendering bacon. 
  5. When bacon is rendered and crispy, remove it, leaving fat in pan.
  6. Remove pits from dates by opening them up flat. Place carrot in each date, and roll back up.
  7. Place carrots/dates in sauté pan with bacon fat to get a little color on them.
  8. Deglaze pan with sherry vinegar, and add date molasses. Reduce until sticky. 
  9. Plate, garnishing with tops from carrots and blue cheese crumbles.
  10. Add black pepper to taste.