figs can be cut days ahead and kept at room temp. J/T uses dried Calimyrnas for this exceptional side dish.
ING •2 1/2 pounds carrots, peeled and sliced 1/2-inch thick on the diagonal •1 stick (1/4 pound) butter •1 cup walnuts halves
•About 9 ounces dried Calimyrna figs (2 cups whole figs) •1 1/2 to 2 tablespoons chopped flat-leaf Italian parsley
PREP Blanch carrots. Slice destemmed figs lengthwise into 1/4" wide slices then half widthwise (should have rounded cup sliced figs).
METHOD Melt 3 tb butter. When bubbling, add walnuts; cook/stir til toasted and fragrant, about 5 minutes. Remove nuts with a slotted spoon and drain on paper towels. Wipe skillet clean. Return skillet to medium heat and add remaining 5 tablespoons butter. When melted and hot, add carrots and cook, stirring and tossing, until almost tender and beginning to caramelize, about 8 minutes. Reduce heat to low, stir in sliced figs and cook with carrots uncovered three minutes. Add toasted walnuts; cook until hot and the flavors mingle 3 minutes. Toss with chopped parsley. S/p as needed.
SERVE Pour into a warmed serving bowl and serve hot garnished with perfect fresh fig halves.