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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.

55 K 4.8/5 (13 reviews)

2 hours 35 min. difficulté

Easy

2.90 €

4 people

9 Ingredients

Last modified on: April 16^th 2017

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For 4 people, you will need:

1 1 litre water
2 2 chicken stock cubes
3 1 kg carrot
4 1 onion
5 1 tablespoon olive oil
6 250 g belly (streaky) bacon
7 3 tablespoons olive oil
8 salt
9 pepper
Total weight: 2,455 grams

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

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Times for this recipe

Preparation: 20 min.

Cooking: 2 hours 15 min.

All in all: 2 hours 35 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 3 min.

Prepare the stock by dissolving 2 chicken stock cubes in 1 litre water (hot).

Set aside.

Stage 2 - 10 min.

Peel, rinse and dry 1 kg carrots.

Prepare and chop 1 onion.

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.

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).

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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

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