Savory roses are a really appetizing recipe, not very healthy, but every now and then a little indulgence in the kitchen is allowed.
Made with only three ingredients: potatoes, carrots, and bacon. And it’s really the bacon that makes the difference as it gives the roses all its flavor, making them soft inside as they cook with their own fat and crispy outside thanks to the lean part of the cold cut and the potato.
Quick and easy to prepare, everything is prepared raw and then baked.
They can be served as an appetizer or side dish and, trust me, they are truly a delight.
One leads to another, so it’s better to make two or three per person.
I also recommend
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Savory Roses
- 2 medium potatoes
- 2 carrots
- 3.5 oz fresh bacon
- to taste extra virgin olive oil
- to taste fine salt
Tools
- 1 Loaf Pan
- 1 Cutting Board
- 1 Mandoline
Steps to Prepare Potato, Carrot, and Bacon Roses
To prepare the potato, carrot, and bacon roses, start by peeling the vegetables.
Then, using a mandoline, slice the potatoes and carrots very thinly on the number 1 setting of the mandoline.
Next, on a cutting board, lay a slice of bacon at a time and place the potatoes on top starting from the middle of the slice so that part of the potato sticks out, as shown in the picture, and add the carrots in the center.
Then gently roll everything up, tightly sealing the bacon at the base.
Place them inside muffin molds and with your hands slightly spread the petals formed by the vegetables to create a rose. Drizzle a little extra virgin olive oil on the petals and season with salt. Bake at 392°F (200°C) for about 20 minutes, then at 356°F (180°C) for another 10 minutes until golden brown.
After the cooking time, plate and serve hot and… enjoy your meal!
Tips and Notes
If there are any leftovers, I recommend storing them in the fridge for two days and before serving, heat them in a static oven at 320°F (160°C) for a few minutes.
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