Wednesday, June 5, 2013

Week 22: Braised Carrots

The Recipe
1/2kg carrots
1/2 tbsp olive oil
1 small onion, chopped
50-75g bacon
1 clove garlic, chopped
4 tbsp chicken stock
salt, pepper
a handful or two of rucola / rocket salad

Preheat the oven to 200C
Peel the carrots and cut them into long sticks. If you use new carrots, just leave them as is.
In a pan, heat up the olive oil, and cook the onion, garlic and bacon until the onion is translucent.
Add the carrots and chicken stock and stir briefly to get all the bits stuck to the bottom of the pan. Transfer to an oven-proof dish, cover with foil and bake for 30 minutes.

The Verdict
Loved it :) A very tasty side dish to e.g. pork chops or turkey. I may make it without the bacon next time to make it healthier... on the other hand - everything is better with bacon ;)

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