An extraordinarily deep flavoured dish, one for when you feel like something rich, bright and earthy. The carrots, sticky sweet and caramelised on the outside, softly yielding within. I prepared this as an early evening family dinner, we spooned it over soft delicate arborio rice and passed around a bowl of roughly chopped parsley for sprinkling.
PORK MINCE RECIPE WITH CARAMELISED CARROTS, SAGE AND SPRING ONIONS
Serves 4
• 3 Tbsp olive oil
• 1 bunch of spring onions, finely sliced
• 2 carrots, sliced in half lengthwise and then in in to half moons
• 1 Tbsp honey, or any type of liquid sweetener works well
• 1 heaped tbsp tapioca, potato flour or cornflour
• 1 glass of white wine or stock
• 2 rashers of bacon, diced
• 450g free range pork mince
• A large handful of fresh sage, finely sliced
• 3 cups of good quality stock
• Chopped Italian parsley to serve
1. Warm the olive oil in a large heavy bottomed pot over medium heat. Add the spring onions and carrots, then saute while stirring for 2-3 minutes. Add the honey, then continue to cook, stirring every so often for a further 10-15 minutes until the carrots begin to caramelise. You might need to add a little water if the carrots stick to the bottom of the pan.
2. Sprinkle over the flour, and cook for 1-2 minutes while stirring. Add the white wine and simmer until evaporated. Transfer the vegetables to a dish while you cook the meat.
3. Add the bacon, pork mince and sage to the pot. Cook for 4-5 minutes, while stirring until browned all over. Add the vegetables back to the pot along with the stock.
4. Turn the heat to low, then simmer for 35-40 minutes, or until almost all of the liquid has cooked off and the stew is thick and rich.
5. Season with sea salt and ground pepper.
• For more from Eleanor Ozich see petite-kitchen.com
