Confit of carrots with bacon
As with any confit, these carrots are cooked long and slow. This is done in the oven in chicken stock, with the carrots rolled in a strip of bacon or cured ham that has been lightly fried.
50 K 4.8/5 (13 reviews)
2 hours 35 min.
Easy
8 people
9 IngredientsLast modified on: April 16th 2017
4 lb + 6.4 oz 
4 
4 lb + 6.4 oz 
2 
2 tablespoons 
1 lb + 1.6 oz belly (streaky) bacon
Times for this recipe
Preparation: 20 min.
Cooking: 2 hours 15 min.
All in all: 2 hours 35 min.
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Step by step recipe
Stage 1 - 3 min.
Stage 3 - 10 min.
Use a large casserole or pan that can go both on the hob and in the oven. Put on medium heat and pour in 2 tablespoons olive oil.
When hot, lightly brown 1 lb + 1.6 oz belly (streaky) bacon (cut into thin rashers) on both sides.
Do this in batches and set aside. You will need one rasher of bacon (or slice of ham) per carrot.
When hot, lightly brown 1 lb + 1.6 oz belly (streaky) bacon (cut into thin rashers) on both sides.
Do this in batches and set aside. You will need one rasher of bacon (or slice of ham) per carrot.
Stage 4
You can use cured ham as well as, or instead of, the bacon.
Stage 5 - 2 min.
After frying the bacon, add 6 tablespoons olive oil and the chopped onion. Salt and pepper, then leave to cook for 2 or 3 minutes, stirring frequently.
Turn off the heat.
Preheat the oven to 300°F (150°C).
Turn off the heat.
Preheat the oven to 300°F (150°C).
Stage 6 - 5 min.
Wrap each carrot in a strip of bacon or ham and pack tightly in the bottom of the casserole.
Stage 7 - 2 min.
Pour enough stock over to just cover the carrots.
Stage 8 - 2 hours
Cook in the oven for one and a half to two hours (or longer), until the carrots are soft, melting even.
Take the lid off after the first hour to allow the stock to reduce a little.
Take the lid off after the first hour to allow the stock to reduce a little.
Stage 9
Serve with potato purée, for example, and pour a little of the reduced cooking stock over the top.
Remarks
Please note that if you are using cured ham instead of bacon, it may well be even saltier, so do be cautious with the seasoning - taste to make sure.
Keeping: Several days in the fridge, covered.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=30 % | 180 RDI=20 % | 420 RDI=60 % | 4,760 RDI=240 % | 19,950 RDI: 240 % |
| Per 100 g | 1 RDI=1 % | 3 RDI=0 % | 8 RDI=1 % | 100 RDI=5 % | 410 RDI: 5 % |
| Per person | 8 RDI=3 % | 20 RDI=2 % | 50 RDI=8 % | 600 RDI=30 % | 2,490 RDI: 30 % |
How much will it cost?
- For 8 people : 5.80 €
- Per person : 0.75 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Carrot
Like these other recipes: Tender roasted carrots with avocado mayonnaise, Chicken nems, Sausage and lentils "en cocotte", Stock-pot fish , Langoustine gratin, ... See them all 66
Water
Like these other recipes: Blackcurrant liqueur, Soup Cornouaillaise, Valay-Brest, Aperitif rolls, Sesame fried scampi, ... See them all 134
Belly (streaky) bacon
Like these other recipes: Meatballs, Eggs Arsène, Country-style spring pasta, Potted meat (rillettes), Melt-in-the mouth meat and vegetables in a sealed casserole, ... See them all 30
Chicken stock cube
Like these other recipes: Tagliatelle and courgette spaghetti, carbonara style, Du Barry soup, Cassoulet, Chicken breasts in a potato crust, Rolls of fish in smoked ham, ... See them all 31
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