Confit of carrots with bacon


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.
56 K 4.8/5 (13 reviews)
Grade this recipe:
Keywords:
Last modified on: April 16th 2017
For 4 people, you will need:

Change to the quantities for:
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.
Confit of carrots with bacon
Prepare the stock by dissolving 2 chicken stock cubes in 1 litre water (hot).

Set aside.

Stage 2 - 10 min.
Confit of carrots with bacon
Peel, rinse and dry 1 kg carrots.

Prepare and chop 1 onion.

Stage 3 - 10 min.
Confit of carrots with bacon
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
Confit of carrots with bacon
You can use cured ham as well as, or instead of, the bacon.

Stage 5 - 2 min.
Confit of carrots with bacon
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.
Confit of carrots with bacon
Wrap each carrot in a strip of bacon or ham and pack tightly in the bottom of the casserole.

Stage 7 - 2 min.
Confit of carrots with bacon
Pour enough stock over to just cover the carrots.

Stage 8 - 2 hours
Confit of carrots with bacon
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
Confit of carrots with bacon
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 recipe30 RDI=10 %90 RDI=9 %210 RDI=30 %2,380 RDI=120 %9,970 RDI: 120 %
Per 100 g1 RDI=1 %3 RDI=0 %8 RDI=1 %100 RDI=5 %410 RDI: 5 %
Per person8 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
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)
Other recipes you may also like
Dublin fruit scones
Dublin fruit scones
Scones originated in Britain and Ireland. The Irish version is often made plain and traditionally served with tea. Scones are more of a bread than a cake, eaten split in half and spread with butter or jam, for example. There are also sweeter versions and scones with dried fruit, like the ones I have...
September 12th 2018122 K4.2 50 min.
Pan-baked hash brown (Hash-brown casserole)
Pan-baked hash brown (Hash-brown casserole)
This hash-brown recipe is an American version of the classic grated potato cake (like roesti), baked in a pan. In the USA hash browns are often served for breakfast.
May 24th 2012124 K3.8 1 hour 50 min.
Vegetable pie
Vegetable pie
Three layers of vegetables, baked in puff pastry.
September 10th 2018244 K3.9 1 hour 25 min.
Leek and potato soup
Leek and potato soup
A classic of French family cooking.
October 3rd 2010492 K5 45 min.
Sorrel soup
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste.
May 8th 2011403 K3.8 1 hour 4 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-08-03)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page