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.
22,6144.8/5 for 13 ratings
Grade this recipe: Last modified on: April 16th 2017
For 4 people, you will need:
1 
1 tablespoon 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 20 min. | 2 hours 12 min. | 2 hours 32 min. |
At what time:
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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.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,382 Kcal or 9,973 Kj | 32 gr | 91 gr | 210 gr |
| 119 % | 12 % | 9 % | 32 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 97 Kcal or 406 Kj | 1 gr | 4 gr | 9 gr |
| 5 % | 1 % | <1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 596 Kcal or 2,495 Kj | 8 gr | 23 gr | 53 gr |
| 30 % | 3 % | 2 % | 8 % |
How much will it cost?
- For 4 people : 2.88 €
- Per person : 0.72 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Water: You can get more informations, or check-out other recipes which use it, for example: Gingerbread, Langoustine sabayon tart, How to seal a terrine or casserole dish, Sesame fried scampi, Tomato foccacia, ... All |
 | Carrot: You can get more informations, or check-out other recipes which use it, for example: Tahitian style fish, Fisherman's Ragout, Roast beef "like they do it in Santa Fe", Breton coleslaw, Provençal braised carrots, ... All |
 | Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Potatoes with bacon and herbs, Rillons de Tours, Sunday night pasta, Cassoulet, Winemaker's toast, ... All |
 | Chicken stock cube: You can get more informations, or check-out other recipes which use it, for example: Don't add a stock cube whole, Sorrel soup, Red rice pannequets, Creamy Winter Vegetable Soup, Quick courgette soup with cheese, ... All |
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