Roasted-Carrot Ragout

Bonnie Stern and Fran BerkoffBonnie Stern and Fran Berkoff

The natural sweetness of carrots is brought out by the slow cooking and then enhanced with just hint of bacon.

Number of servings : 6 to 8

Prep time: 15 minutes

Cooking time: 1 hour

Type of meal : | Main Courses | Main Courses

Special diet : | High fibre

Ingredients

4 tbsp (60 mL) olive oil, divided
salt and pepper
1 tbsp (15 mL) fresh thyme leaves
1 lb (500 g) fingerling or baby potatoes, cut in half, lengthwise
2 bunches baby carrots, trimmed and peeled, halved lengthwise if large (about
2 lbs/1 kg after trimming)
2 oz (60 g) bacon, cut into
1-in. (2.5-cm) pieces
½ lb (250 g) cremini mushrooms, halved or quartered
salt and pepper, to taste
1 tbsp (15 mL) chopped fresh tarragon

Directions

  1. Mix 3 tbsp (45 mL) oil with salt, pepper and thyme. Toss half this mixture with pota­toes and half with carrots. On separate parchment-lined baking sheets, spread po­ta­toes and carrots. In a pre­heated 400°F (200°C) oven, roast potatoes for 40 to 45 minutes, and carrots for 25 to 30 minutes, until browned outside and tender inside.
  2. Heat remaining oil in a large deep skillet. Add bacon and cook until crisp. Discard most of the fat, leaving a thin film on the bottom of the pan. Add mushrooms and cook for 8 to 10 minutes, until browned.
  3. Stir in roasted carrots and potatoes. Cook for 5 minutes to heat thor­oughly. Add salt and pepper to taste and stir in tarragon.

Healthy hint: Carrots are an excellent source of vitamin A, which is related to eye health.

Bonnie says: Just a little bacon adds an enormous amount of flavour without adding too much fat. For this recipe, try using the natural “market-style” baby carrots that come with the greens still on.

Fran says: This ragout is rich in vitamin A and fibre: One serving contains more than twice your daily re­quirement for vitamin A (in the form of beta carotene), and 4.5 grams of fibre. The same serving also provides folate, potas­sium, calcium and vitamin C.

 

Photo by Benoît Levac; Food Stylist: Marie-Éve Charron; Prop Stylist: Irène Garavelli.

Nutritional information: