This dish is typical of Guy Martin's approach to vegetables at Le Grand Véfour: Not content to stick with the standards, he transforms a favorite Italian specialty—braised veal shanks with tomatoes and onions—by replacing the meat with carrots. Satisfying Vegetarian Recipes

Guy Martin
July 2001

Gallery

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large skillet. Add the carrots and cook over moderate heat, turning frequently, until lightly browned, about 15 minutes. Transfer the carrots to a plate.

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  • Add the onion, celery and garlic to the skillet and cook over moderate heat for 3 minutes. Add the tomatoes, bouquet garni and orange slice, season with salt and pepper and cook for 2 minutes. Nestle the carrots in the sauce. Cover and cook over low heat, turning the carrots occasionally, until meltingly tender but not falling apart, about 1 hour. Discard the bouquet garni. Sprinkle the carrots with parsley and serve warm or at room temperature.

Make Ahead

The carrots can be refrigerated for 2 days.

Notes

One serving

147 cal, 16 gm carb, 5 gm fat, 0.9 gm sat fat, 2 gm protein, 2 gm fiber.

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