Provence Braise of Celery Carrots and Smoky Bacon
Transport your taste buds to the charming countryside of southern France with this hearty Provence Braise of Celery, Carrots, and Smoky Bacon! This rustic dish combines tender celery and sweet carrots, slow-braised with aromatic herbs like thyme and rosemary, in a savory blend of chicken stock and dry white wine. Crispy smoked bacon adds a rich, smoky flavor, while a final swirl of butter lends a creamy, luxurious finish. Perfect as a comforting side dish or a light main course served alongside crusty bread, this recipe is a delicious ode to Provençal cooking. With its melt-in-your-mouth vegetables and deep, fragrant sauce, this braise is a simple yet elegant dish that will elevate your weeknight dinners or impress guests at a gathering.
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Recipe Information
Ingredients
- 6 slices smoked bacon
- 6 celery stalks
- 4 medium carrots
- 1 large yellow onion
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 cup chicken or vegetable stock
- 0.5 cup dry white wine
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 bay leaf
- 1 tablespoon unsalted butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley (for garnish)
Instructions
Slice the smoked bacon into small bite-sized pieces. Set aside.
Wash and trim the celery stalks, then cut them into 2-inch segments. Peel the carrots and cut them into similar-sized pieces. Thinly slice the onion and mince the garlic cloves.
Heat a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the olive oil and bacon pieces. Cook until the bacon is crispy and releases its fat, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
In the same skillet with the rendered bacon fat, add the sliced onion. Cook for 3-4 minutes until softened and translucent.
Add the minced garlic, celery, and carrots to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables just begin to brown.
Deglaze the skillet by pouring in the white wine. Stir, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
Add the chicken or vegetable stock, dried thyme, dried rosemary, bay leaf, salt, and black pepper. Stir to combine.
Return the crispy bacon to the skillet and gently mix it with the vegetables.
Reduce the heat to low, cover the skillet, and let the mixture braise for 35-40 minutes, stirring occasionally. The vegetables should become tender but not mushy, and the liquid should reduce slightly to coat everything in a flavorful sauce.
Before serving, stir in the unsalted butter to add richness and sheen to the sauce. Taste and adjust seasoning with additional salt or pepper, if needed.
Garnish with chopped fresh parsley and serve warm as a side dish or a light main course with crusty bread.
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 3975 mg | 173% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 24.9 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2379 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
