I’m always interested in vegetarian and vegan recipes since my son decided to give up meat. And since Osso Buco is one of my husband’s favorites, this vegan version caught my eye.
Note the link to the recipe for mushroom broth (according to Food & Wine it’s the new “bone broth”).
Carrot Osso Buco
recipe by Richard Blais for Food & Wine
Ingredients:
- 1/2 pound red pearl onions
- 1 tablespoon plus 1 teaspoon vegetable oil
- 3 very large carrots, cut crosswise 1 inch thick at the wide ends and 1 1/2 inches thick toward the narrow ends
- Salt and freshly ground pepper
- 1 teaspoon curry powder
- 1 cup dry red wine
- 1 tablespoon dried mushroom powder (ground porcini or shiitake mushrooms)
- 1 1/2 cups prepared mushroom broth
- 1/2 cup flat-leaf parsley leaves
- 2 teaspoons fresh lemon juice
Directions:
- 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.
- 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.
- 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 with soft polenta or celery root puree. Makes 4 servings.
Make Ahead: The Mushroom Broth can be store-bought or made ahead from the recipe linked to in the ingredients list. The finished Carrot Osso Buco can be refrigerated overnight. Reheat gently.
Not quite ready to go vegan/vegetarian? How about Pescatarian with this sustainable fish dish paired glazed carrots — so delicious, and healthy too! If you can’t find striped bass, salmon, halibut, or black cod will stand in nicely.
And don’t forget to check our recipe archive for many more captivating carrot recipes.
