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Carrot Osso Buco

Posted by on in Recipes
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  1. 1/2 pound red pearl onions
  2. 1 tablespoon plus 1 teaspoon vegetable oil
  3. 3 very large carrots, cut crosswise 1 inch thick at the wide ends and 1 1/2 inches thick toward the narrow ends
  4. Salt and freshly ground pepper
  5. 1 teaspoon curry powder
  6. 1 cup dry red wine
  7. 1 tablespoon dried porcini powder (ground porcini mushrooms)
  8. 1 1/2 cups prepared mushroom broth
  9. 1/2 cup flat-leaf parsley leaves
  10. 2 teaspoons fresh lemon juice


  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR 50 MIN
  • SERVINGS: 4

 

 

  1. Preheat the oven to 350°. In a large, deep ovenproof skillet, bring 1 inch of water to a boil. Add the pearl onions and cook for 1 minute. Drain and trim the onions, then peel them. Wipe out the skillet.

  2. Return the skillet to the heat and add 1 tablespoon of the oil. Add the carrots in a single layer, season with salt and pepper and cook over moderate heat, turning, until browned, about 5 minutes per side. Add the pearl onions, sprinkle with the curry powder and cook, stirring a few times, until fragrant, about 1 minute. Add the wine and simmer over moderately high heat for 3 minutes. Add the porcini powder and mushroom broth and bring to a boil. Transfer the skillet to the oven and braise the carrots for 1 hour and 15 minutes, turning once, until tender.

  3. Season the sauce with salt and pepper. Spoon the carrots, onions and sauce into shallow bowls. In a bowl, toss the parsley with the lemon juice and the remaining 1 teaspoon of oil and season with salt and pepper. Scatter the parsley leaves over the carrots and serve.
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Tagged in: Holiday Vegan

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Guest Sunday, 29 November 2020

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