Posted by: Cooking Thyme | October 29, 2011

Baked Braised Carrots with Sage and Bay Leaves

This is a very nice different way to cook carrots. Instead of just boiling them without adding any flavouring, here I have parboiled them first, then placed them in the oven with other ingredients to enhance the flavour of the carrots. This makes a perfect accompaniment to main course dishes, such as meat or rice

Carote Brasate al Forno (8) Carote Brasate Al Forno

Serves 2

  • 400g carrots, peeled
  • 1 large shallot, sliced
  • 1 celery stalk, finely chopped
  • 150ml vegetable stock, made with the water from the carrots
  • 2 Tbs olive oil
  • 1 Tsp salt
  • 1 Tsp coriander powder
  • 2 bay leaves
  • 2 sage leaves
  • butter

Pre-heat the oven to 190 °C/375°F. Parboil the carrots for 15 minutes and drain, reserving the cooking liquid to make the stock.

Put the shallots and celery in an ovenproof dish, and place the carrots on top.
In a bowl combine the olive oil, salt and coriander, and pour this over the carrots. Scatter with the herbs, add the butter and pour the vegetable stock over the top.

Cover with foil, place in the oven and bake for 25 minutes until the carrots are tender and cooked through.

Remove form the oven and serve with rice or meat.

Carote Brasate al Forno (12)

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