Gennaro & Bertolli with Butter

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Carote brasate al forno / Baked braised carrots with sage and coriander


800 gr carrots, peeled

3 shallots, sliced into segments

1 celery stalk, finely chopped

1 teaspoon salt

2 teaspoons coriander powder

3 bay leaves

4 sage leaves

50 gr butter

250 ml vegetable stock, made with the water from the carrots



Pre-heat the oven to 190 degrees centigrade. 

Parboil the carrots for 15 minutes and drain, reserving the cooking liquid to make the stock. 

Put the shallots and celery in an ovenproof dish and place the carrots on top. 

In a bowl, combine the olive oil, salt and coriander and pour this over the carrots.  Scatter the herbs, dot with the butter and pour the vegetable stock over the top. 

Cover with foil, place in the oven and bake for 25 minutes until the carrots are tender and cooked through. 

Remove from the oven and serve.