Carrot Osso Buco

Photography By: Colin Hatherill

Indulge in this carrot osso buco, a compassionate plant-based twist on the classic Italian recipe. Our recipe features carrots, red pearl onions, and fresh cremini mushrooms bathed in a rich, flavourful broth. The magic of this dish begins with a medley of spices, including curry powder, salt, and ground black pepper. The red wine adds depths of flavour and the dry porcini mushrooms contribute a sophisticated, earthy taste.

Paired with our carrot osso buco is a side of creamy polenta. Using cruelty-free ingredients like non-dairy milk and non-dairy margarine, our polenta perfectly complements the rich notes of the main dish.

Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Serves: 8

Ingredients

  • 1 cup (225 g) Red pearl onions
  • 1 tbsp (15 mL) Vegetable oil
  • 1 tsp (4 g) Salt
  • 1 tsp (2.75 g) Ground black pepper
  • 1 tsp (5 mL) Curry powder
  • ½ cup (125 mL) Dry red wine or vegetable broth
  • 1 tbsp (15 mL) Dry porcini mushrooms, processed into powder
  • 1 ½ cups (375 mL) Prepared mushroom broth
  • 4 cups (1 L) Carrots, cut into 2.5-cm chunks
  • 1 cup (225 g) Fresh cremini mushrooms or button mushrooms
  • ½ cup (125 mL) Parsley leaves, flat leaf
  • 2 tsp (10 mL) Lemon juice, fresh

Polenta:

  • 3 cups (750 mL) Non-dairy milk, unsweetened
  • 1 tbsp (15 mL) Non-dairy margarine
  • 1 ½ tsp (6 g) Salt
  • 1 tsp (5 mL) White pepper
  • ¾ cup (177 mL) Yellow cornmeal

Preparation

  1. Pre-heat oven to 350˚F (177˚C).
  2. In a large stock pot, boil pearl onions for 1 minute.
  3. Drain, trim, and peel onions.
  4. Place an oven safe skillet over medium heat and add oil. Once heated, add carrots in a single layer. Season with salt and pepper. Heat until brown, about 5 minutes, flip and brown the other side, about 5 minutes.
  5. Add pearl onions, sprinkle with curry powder, cook and stir until fragrant, about 1 minute.
  6.  Add mushroom broth and porcini powder, bring to a boil.
  7. Next place into oven and braise carrots for about one hour or until tender. When carrots are tender, remove from oven and place on the stove top on low heat.
  8. Meanwhile, in a small pan over medium heat add remaining oil. Once heated, add the fresh mushrooms and sauté until brown, about 5 minutes.
  9. Next, add the sautéed mushrooms to the pan with the braised carrots along with red wine or vegetable broth. Bring to a boil. Once boiling, reduce to a simmer. Simmer until mushrooms are tender, about 3 minutes.
  10. Meanwhile, prepare the polenta. In a medium pot over medium heat, warm non-dairy milk, and margarine together, about 2 minutes.
  11. Next add salt and pepper and bring to a boil. Once boiling reduce to a simmer and add cornmeal a little at a time, whisking constantly.
  12. Cook until a creamy and thick consistency is achieved, about 5-8 minutes.

 

Serving Information:
Put ½ cup of polenta on to a plate. Top with ½ cup of carrots. Garnish with ½ tsp parsley leaves and drizzle with ⅛ tsp lemon juice.

Looking for other delicious plant-based recipes? You’ll love our Pear Bruschetta and our Maple Roasted Parsnips and Pears!