This dish is not what it probably looks like . . . it is not pasta with a tomato/meat sauce. As the visible jar would hint, the “sauce” is simply some of the red pepper and eggplant spread that I have been experimenting with.
Not being a purist, the meats sprinkled about in this dish are both bits of chicken and beef. There was not really enough of either one and their compatibility seemed right.
The carrots were an experiment. About seven organic, colored carrots were $2., so I thought I would give them a try. The skin was very thin, so I just scrubbed them good and did not peel them.
I steamed them on the stovetop so I could keep an eye on them to determine when they seemed done. It didn’t take long. The grassy stuff was the tops, and I thought maybe they might be a crispy treat.
How did it all come out? Well, let’s just say that I am unlikely to be repeating this procedure.
At six times the cost of regular carrots, these guys were pretty flat tasting – actually not much taste at all. Close one’s eyes, and the name of the vegetable would likely not come to mind by taste.
And those tops? They didn’t change at all. They were like long, green toothpicks.
Not all of my experiments come out splendidly, but I always learn something! ;->