Carrots with Bacon and Raisins

Name: Carrots with Bacon and Raisins (Carottes au Lard et Petits Raisins)
Yield: Yield 6 to 8 servings
Cuisine: French
Ingredients: 12 baby onions, peeled; 1 tablespoon all-purpose flour; 1 pound baby carrots, peeled and blanched; 2 tablespoons currants; 1 cup farm-style chicken broth; Pepper from the mill; 1 tablespoon butter; Salt; 3 ounces slab bacon, cut into lardons ⅙ inch thick

Carottes au Lard et Petits Raisins

Preparation info

Yield
6 to 8
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

For the true taste and texture, please overcook the carrots slightly; this dish is wonderful with all kinds of roasted or sautéed birds.

Ingredients

3 ounces slab bacon, cut into lardons ⅙ inch thick
12 baby onions, peeled
1 pound

Europe
France
Starter
Mediterranean
Savoie

Method

Render the bacon until the lardons are golden but not brittle. Remove them to a plate. Add the baby onions to the bacon fat and sauté them until golden. Add the blanched carrots and the currants and mix well. Sprinkle with the flour, toss 1 to 2 minutes, add the broth, salt and pepper to taste, and cook, uncovered, until very tender. When the carrots are done, toss the butter into the pot.