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Name: Provençal braised carrots
Prep time: 34 min
Cook time: 40 min
Total time: 1 h 14 min
Yield: 4 people
Cuisine: french
Ingredients: 1 kg 500 g carrot; 4 tablespoons olive oil; 2 tablespoons herbes de Provence; 1 bayleaf; 1 sprig rosemary; 1 litre Vegetable stock; 4 glasses couscous; 4 glasses water; salt; pepper

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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.

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Last modified on: January 27^th 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

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Measures:

How long does it take?

Fulfillment

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

Preservation:

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

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?

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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.

Nutritional information

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

How much will it cost?

For 4 people : 5.59 €
Per person : 1.40 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe use (among others)

	Carrot: You can get more informations, or check-out other recipes which use it, for example: Veal Chop With Assortment of Vegetables, Upside-down Parmentier, Boeuf (beef) bourguignon, Chinese Soup, Vegetable rosette tart, ... All
	Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Curried prawn risotto, Light Broccoli Soup, Pork medallions with "full" turnips, Melt-in-the mouth meat and vegetables in a sealed casserole, Mexican-style pork medallions , ... All
	Couscous: You can check-out other recipes which use it, like for example: Couscous, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Sesame fried scampi, Two-olive ciabatta, Choux pastry (pâte à choux), Citrus syrup, Sausage and lentils "en cocotte", ... All

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