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.
5,2242.7/5 for 7 ratings
Last modified on: January 27th 2019
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
How long does it take?
Time required for this recipe:
Keeping: 1 or 2 days in the fridge, covered with plastic film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 34 min. | 40 min. | 1 hour 14 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 2 - 3 min.
Cut into 1/2 inch (1 cm) chunks.
Stage 3 - 3 min.
Put the carrot pieces into a bowl and add 4 tablespoons olive oil, 2 tablespoons herbes de Provence, salt and pepper.
Mix well.
Mix well.
Stage 5 - 2 min.
Take the dish over to near the oven, then add vegetable stock to the level of the carrots.
Stage 6 - 40 min.
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.
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.
Prepare the couscous using the instructions on the packet.
Stage 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.
You can use a poultry stock instead of the vegetable stock, which will give the carrots a more marked flavour.
Nutritional information
How much will it cost?
- For 4 people : 5.59 €
- Per person : 1.40 €
Source
Home made.More recipes?
This recipe uses (among others) | Carrot: You can get more informations, or check-out other recipes which use it, for example: Smooth mixed vegetable soup, Turban of sole with langoustines, Sausage and lentils "en cocotte", Langoustine gratin, Veal Chop With Assortment of Vegetables, ... All |
 | Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Mexican-style pork medallions , Stuffed cabbage leaves, Foie gras Chantilly , Melt-in-the mouth meat and vegetables in a sealed casserole, Chinese Soup, ... All |
| Couscous: You can check-out other recipes which use it, like for example: Tabbouleh, Couscous, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Quick orange marmalade, Langoustine gratin, Fougasse with bacon and Comté, "Buttonhole" quail eggs, Chocolate Chantilly , ... All |
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