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
4 people
9 IngredientsLast modified on: April 16th 2017
1 litre 
2 
1 kg 
1 
1 tablespoon 
250 g 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 1 tablespoon olive oil.
When hot, lightly brown 250 g 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 250 g 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 3 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 | 30 RDI=10 % | 90 RDI=9 % | 210 RDI=30 % | 2,380 RDI=120 % | 9,970 RDI: 120 % |
| 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 4 people : 2.90 €
- Per person : 0.75 €
Change currency: 
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: Boeuf (beef) bourguignon, Langoustine gratin, Polenta parmentier, Crispy prawn rolls, Roast in the bag pork with fondant vegetables., ... See them all 66
Water
Like these other recipes: Butter cream, Mustard baps, Cornmeal baps for Anne, Chorba, Cretan Bread, ... See them all 134
Belly (streaky) bacon
Like these other recipes: Cured Pork Belly With Lentils, Potatoes with bacon and herbs, Tartiflette, Winemaker's toast, Larded pork tenderloin, ... See them all 30
Chicken stock cube
Like these other recipes: French onion soup, Tagliatelle and courgette spaghetti, carbonara style, Creamy risotto with diced vegetables and flax seeds, Don't add a stock cube whole, Chicken pie, ... See them all 31
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