Carrot casserole with olives {vegan}

Ah l’automne et ses envies de petits plats mijotés, ragoûts et cocottes… il n’y a pas si longtemps je revisitais le stroganoff, mais aujourd’hui voici une version 100% vegetables : une recette de cocotte de carottes aux olives. Les légumes mijotés, c’est vraiment le genre de petits plats que j’adore, je suis d’ailleurs une grande fan de tajines de légumes (avec option citron confits, ou olives, or both !).

Cette cocotte de carottes c’est un peu ma petite robe noire de cet automne

car elle s’adapte à tout, en plat unique ou alors sur des tagliatelles, ou encore froide en tartine avec de l’houmous (oui car ne nous cachons pas, hummus is life !). In short, I couldn't resist cooking the pretty multi-colored carrots from my dad's garden.. Okay to tell you everything, purple carrots completely lose their color when cooked (I had the same disappointment one day with purple green beans that turned completely green again when cooked. !), but hey each variety brought a little extra touch to this dish. Don't panic if you only find orange carrots, this carrot casserole will not be any less good or presentable !

Carrot casserole with olives {vegan}

POUR 4 PEOPLE

700 g of carrots (here multicolored)
250 g of green olives
3 cloves of garlic
1 onion
40 cl of vegetable broth
15 cl de vin blanc sec
1 tablespoon of tomato puree
1 flour
1 filet d’huile d’olive
2 sprigs of thyme
1 Bay leaf
Salt and pepper
Parsley (optional)

Start by finely chopping the onion then sweat it with the chopped garlic cloves, in a casserole dish, over low heat with a drizzle of oil for 5 min.
During this time, peel and cut the carrots into slices 4 mm thick approximately.
Add the carrots and olives to the casserole, add the flour and mix well.
Deglaze with the white wine, stirring well then add the broth, tomato paste, thyme and bay leaf.
Leave to simmer for 1 hour at a low boil and covered, salt, pepper.
You can serve with chopped parsley on top..