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KO Carrot Osso Bucco
Carrot Osso Bucco
Total: 1 hr 20 mins Ι Active: 20 mins
Valeur nutritionnelle / personne :
Calories: 147 kcal
Fat: 5g
Carbohydrates: 16g
Protein: 2g
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Carrot Osso Bucco
Total: 1 hr 20 mins Ι Active: 20 mins
Valeur nutritionnelle / personne :
Calories: 147 kcal
Fat: 5g
Carbohydrates: 16g
Protein: 2g
Carrot Osso Bucco
Slow cooked carrots that melt of the fork and dissolve on your tongue. This carrot osso bucco recipe is perfect for anyone that wants to treat themselves to a sweet yet savory side dish that enhances pretty much any kind of protein. Can also be used as a main ingredient when combined with other components like mashed potatoes, rice, mushrooms, roasted vegetables etc.
Dylan Suen
Nationalité: Chinese-American
Profession Marketing Digital
Plat préféré: Arepas
Prix: –
Temps total
1 hour 20 minutes
Temps actif
20 minutes
Quantité
4 portions
Calories / Portion
147 kcal
Ingrédients
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4 tablespoons unsalted butter
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1 1/2 pounds medium carrots
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1 medium onionhalved lengthwise and thinly sliced crosswise
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1 celery ribfinely chopped
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1 garlic clovesmashed
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1/2 pound tomatoespeeled, seeded and chopped
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Bouquet garnimade with 6 parsley sprigs, 3 thyme sprigs and 1 bay leaf tied with kitchen string
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One 1/2-inch-thick orange slicehalved
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Sea salt and freshly ground pepper
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1 tablespoon coarsely chopped flat-leaf parsley
Préparation
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Step 1Melt butter in a large frying pan. Add the carrots and cook them over a moderate heat whilst stirring it frequently to ensure carrots are lightly browned (takes around 15mins). Put the carrots on a plate.
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Step 2Take a frying pan and put in onion, celery and garlic. Cook over a moderate heat for around 3minutes. Add the bouquet garni, tomatoes and orange slices, season all with salt and pepper and cook for 2mins. Let the carrots nestle in the sauce. Cover and cook the carrots in a pan on low heat and turn them occasionally until they are meltingly tender but do not fall apart (around 1hour). Remove the bouquet garni and dispose of it. Take out the carrots and sprinkle them with parsley. Serve warm (or at room temperature) and enjoy!
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