Hospitality 아카데미

Carrot Osso Bucco

Carrot Osso Bucco

Total: 1 hr 20 mins Ι Active: 20 mins

Nutritional Value / Person:

Calories: 147 kcal
Fat: 5g
Carbohydrates: 16g
Protein: 2g

  • No Gluten
  • No Meat

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Carrot Osso Bucco


Total: 1 hr 20 mins Ι Active: 20 mins

Nutritional Value / Person: 

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. 

normal guy 1

Dylan Suen

국적: Chinese-American
직업: Digital Marketing
Favorite Dish: Arepas
Awards: – 

Total Time

1 hour 20 minutes

Active Time

20 minutes


4 portions

Calories / Portion

147 kcal

  • 4 tablespoons unsalted butter
  • 1 1/2 pounds medium carrots
  • 1 medium onion
    halved lengthwise and thinly sliced crosswise
  • 1 celery rib
    finely chopped
  • 1 garlic clove
  • 1/2 pound tomatoes
    peeled, seeded and chopped
  • Bouquet garni
    made with 6 parsley sprigs, 3 thyme sprigs and 1 bay leaf tied with kitchen string
  • One 1/2-inch-thick orange slice
  • Sea salt and freshly ground pepper
  • 1 tablespoon coarsely chopped flat-leaf parsley
How To
  • 1
    Step 1
    Melt 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.
  • 2
    Step 2
    Take 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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