Osso Bucco of Carrots Recipe

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Ingredients:

Serving

Directions:

Peel and wash the carrots but leave them whole Melt 80g of the butter in a frying pan and saute the carrots until brown, turning regularly.
This will take 10-15 minutes.
Take the carrots out of the pan and add the onion and half of the remaining butter.
Saute for a couple minutes and then add the passata, celery, garlic and the bouquet garni.
Reduce the heat and simmer gently for a couple minutes, then add the orange.
Season with salt and pepper and simmer for 30 minutes.
Return the carrots to the pan and cook, covered, on the lowest heat possible for an hour and a half.
Stir occasionally.
When they are easily pierced with a sharp knife, remove the carrots and set aside.
Reduce the sauce until thick.
Stir in the remaining butter and then pour all the sauce over the carrots and sprinkle with parsley.
Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	268.56 Kcal (1124 kJ)
Calories from fat	146.34 Kcal
		% Daily Value*
Total Fat	16.26g	25%
Cholesterol	43mg	14%
Sodium	526.07mg	22%
Potassium	600.21mg	13%
Total Carbs	29.15g	10%
Sugars	9.31g	37%
Dietary Fiber	7.82g	31%
Protein	4.57g	9%
Vitamin C	25.5mg	42%
Vitamin A	1.7mg	57%
Iron	0.3mg	2%
Calcium	76.1mg	8%

Amount Per 100 g
Calories	80.57 Kcal (337 kJ)
Calories from fat	43.9 Kcal
		% Daily Value*
Total Fat	4.88g	25%
Cholesterol	12.9mg	14%
Sodium	157.82mg	22%
Potassium	180.06mg	13%
Total Carbs	8.75g	10%
Sugars	2.79g	37%
Dietary Fiber	2.35g	31%
Protein	1.37g	9%
Vitamin C	7.6mg	42%
Vitamin A	0.5mg	57%
Iron	0.1mg	2%
Calcium	22.8mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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