Woodcutter Carrots

Monday, February 8, 2016

Woodcutter Carrots (2)

Carrots are a staple in most gardens. Those bright orange cylinders are sweet and crunchy, packed with wholesome goodness. They are the perfect snack dipped into sour cream seasoned with garlic and herbs. They are a versatile addition to soups and stews, and stand up well to being sauteed, braised and covered in glaze. But, our favorite carrot dish is one that we discovered year’s ago in France.

Woodcutter Carrots is actually a French peasant dish. In days of old poor workers would eat this dish for lunch. The heartiness of the carrots, combined with the sweetness of the onions and crispness of the bacon made it a filling and nutritious mid-day meal. Not to mention inexpensive to make.

This has become our favorite carrot dish and graces the dinner table several times a month in the fall and winter months. The fact that it is easy and almost full proof to make is just an added bonus. Although the recipe calls for pancetta, we have been successful making it with maple cured and regular bacon. And, we have used a variety of carrots from baby to fresh picked with a bit of the tops still on for a more elegant presentation.

No matter how you chose to alter the recipe I’m sure it will end up being a favorite with your family, too.


1 pound of carrots, peeled and kept whole

1 onion, diced small

6 slices of pancetta or any other bacon, chopped small

15 ounces beef broth, canned or homemade

2 tbsp chopped parsley


Chop bacon into small pieces and place in a large skillet. Cook until almost crispy.

Add onions and cook until browned, almost caramelized.

Lay carrots in a single layer on top of the onions and bacon.

Pour beef broth over all.

Place lid on skillet and simmer over low-to-medium flame until carrots are tender but firm, not mushy, about 10 to 15 minutes.

Remove carrots to a serving plate. Increase flame and cook down broth until reduced by half. Spoon bacon and onion mix over carrots, sprinkle with parsley and serve.


The leftovers make a wonderful mid-day meal paired with a salad and crusty bread.

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