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Carrots from the Roman pot

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Ingredients for 2 servings:

  • 2 garlic cloves, sliced
  • 3 bay leaves
  • salt and pepper
  • 1 sprig(s) rosemary, needles thereof, chopped
  • 500 g carrot(s), cleaned and cut into 1 cm thick slices
  • 3 m.-sized potatoes, peeled and diced
  • 250 g onion(s), peeled and diced
  • 250 ml vegetable stock

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 10 minutes

Soak the Roman pot in water for about 15 minutes. Mix all ingredients and add the mixture. Place in a cold oven and cook with the lid closed at 180 degrees Celsius (top/bottom heat) for about 90 to 100 minutes. Serve with a dip made from crème fraîche, 1 crushed garlic clove, and chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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