Ingrédients pour Carrot Osso Bucco
- Red Pearl Onion
- Vegetable Oil
- 1.5 lbs large carrots, peeled and cut into 2-inch thick rounds
- Salt & Freshly Ground Black Pepper
- 1 tablespoon curry powder
- Dry Red Wine
- Porcini Mushroom
- 2 cups vegetable broth
- Flat Leaf Parsley
- Fresh Lemon Juice
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Comment préparer Carrot Osso Bucco
- Preheat oven to 350°F (175°C).
- In a large, deep ovenproof skillet, bring 1 inch of water to a boil. Add 1 cup pearl onions and cook for 1 minute.
- Drain the onions, trim their root ends, and peel them.
- Wipe out the skillet.
- Return the skillet to medium heat and add 1 tablespoon olive oil.
- Add 1.5 lbs large carrots, peeled and cut into 2-inch thick rounds, in a single layer. Season generously with salt and pepper. Cook, turning occasionally, until browned on all sides, about 5 minutes per side.
- Add the prepared pearl onions, 1 tablespoon curry powder, and cook, stirring frequently, until fragrant, about 1 minute.
- Pour in 1 cup dry red wine (like Cabernet Sauvignon or Merlot) and simmer over moderately high heat for 3 minutes, scraping up any browned bits from the bottom of the pan.
- Stir in 1 tablespoon ground dried porcini mushrooms and 2 cups of vegetable broth. Bring to a boil.
- Transfer the skillet to the preheated oven and braise the carrots for 1 hour and 15 minutes, turning them once halfway through, until incredibly tender.
- Remove from oven and season the sauce generously with salt and pepper to taste.
- Spoon the carrots, onions, and sauce into shallow bowls.
- In a small bowl, whisk together 1/4 cup chopped fresh parsley, 1 tablespoon lemon juice, and 1 teaspoon olive oil. Season with salt and pepper.
- Scatter the parsley mixture over the carrots.
- Serve immediately. Delicious served with soft polenta or celery root puree.
- Make Ahead: This Carrot Osso Buco can be made ahead of time and refrigerated overnight. Reheat gently before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
10g
Fat
3g
Carbs
2g
