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Provençal braised carrots

Chunks of carrot (different coloured varieties here), braised in a vegetable stock with herbes de Provence and served on a bed of couscous.

35K 10 2.7

Last modified on: January 27^th 2019

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For 4 people, you will need:

1 1 kg 500 g carrot
2 4 tablespoons olive oil
3 2 tablespoons herbes de Provence
4 1 bayleaf
5 1 sprig rosemary
6 1 litre Vegetable stock
7 4 glasses couscous
8 4 glasses water
9 salt
10 pepper
Total weight: 3,391 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
34 min.	40 min.	1 hour 14 min.

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Step by step recipe

Stage 1 - 15 min.

Provençal braised carrots : Photo of step #1

Preheat the oven to 360°F (180°C).

Prepare 1 kg 500 g carrots.

Stage 2 - 3 min.

Provençal braised carrots : Photo of step #2

Cut into 1/2 inch (1 cm) chunks.

Stage 3 - 3 min.

Provençal braised carrots : Photo of step #3

Put the carrot pieces into a bowl and add 4 tablespoons olive oil, 2 tablespoons herbes de Provence, salt and pepper.

Mix well.

Stage 4 - 1 min.

Provençal braised carrots : Photo of step #4

Transfer to an ovenproof dish. Add add 1 bayleaf and 1 sprig rosemary.

Stage 5 - 2 min.

Provençal braised carrots : Photo of step #5

Take the dish over to near the oven, then add vegetable stock to the level of the carrots.

Stage 6 - 40 min.

Provençal braised carrots : Photo of step #6

Cook for about 40 minutes, until the carrots are meltingly soft.

If, towards the end of cooking, the carrots are not yet soft and the liquid has dried up, add more stock and return to the oven for a while longer.

Stage 7 - 10 min.

Provençal braised carrots : Photo of step #7

Prepare the couscous using the instructions on the packet.

Stage 8

Provençal braised carrots : Photo of step #8

Serve the carrots on a bed of couscous.

Remarks

Mixing carrots of different colours makes the dish prettier, but does not affect the flavour, so is not essential.

You can use a poultry stock instead of the vegetable stock, which will give the carrots a more marked flavour.

Keeping

1 or 2 days in the fridge, covered with plastic film.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,745 Kcal or 7,306 Kj	28 gr	231 gr	72 gr
87 %	11 %	22 %	11 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
51 Kcal or 214 Kj	1 gr	7 gr	2 gr
3 %	<1 %	1 %	<1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
436 Kcal or 1,825 Kj	7 gr	58 gr	18 gr
22 %	3 %	5 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 5.59 €
Per person : 1.40 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Source

Home made.

This recipe uses (among others)

	Carrot: You can get more informations, or check-out other recipes which use it, for example: Normandy seafood stew, Vegetable clafoutis, Eggs with mayonnaise, Chorba, Couscous, ... All
	Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Late Winter Soup with Fresh Spinach, Country vegetable soup, Curried prawn risotto, Light Broccoli Soup, Mixed vegetable curry, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Leavened bread, Cheese tart, Mojito peaches, Blackcurrant liqueur, Stewed plums, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Pumpkin and red-bean tortillas, Brussels sprout salad, Algerian brik rolls, Ratatouille, Polenta, ... All

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