Provençal braised carrots


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.
63 K 2.8/5 (11 reviews)
Grade this recipe:
Keywords:
Last modified on: January 27th 2019
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 35 min.
Cooking: 40 min.
All in all: 1 hour 15 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 15 min.
Provençal braised carrots
Preheat the oven to 360°F (180°C).

Prepare 1 kg 500 g carrots.

Stage 2 - 3 min.
Provençal braised carrots
Cut into 1/2 inch (1 cm) chunks.

Stage 3 - 3 min.
Provençal braised carrots
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
Transfer to an ovenproof dish. Add add 1 bayleaf and 1 sprig rosemary.

Stage 5 - 2 min.
Provençal braised carrots
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
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
Prepare the couscous using the instructions on the packet.

Stage 8
Provençal braised carrots
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.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe120 RDI=50 %680 RDI=60 %360 RDI=60 %6,450 RDI=320 %26,980 RDI: 320 %
Per 100 g3 RDI=1 %20 RDI=2 %10 RDI=2 %190 RDI=10 %800 RDI: 10 %
Per person30 RDI=10 %170 RDI=20 %90 RDI=10 %1,610 RDI=80 %6,750 RDI: 80 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Celery
How much will it cost?
  • For 4 people : 5.60 €
  • Per person : 1.40 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
How to make chocolate chips
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.
February 21th 2011274 K3.8 5 min.
Bechamel sauce
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.
June 13th 2024427 K4.3 20 min.
Tomato ladybirds
Tomato ladybirds
Tomatoes filled with a tuna mayonnaise and rice mixture, in a fun ladybird shape that kids will love, served with a puree of fresh garden peas. A good way to encourage them to eat vegetables.
February 21th 2011274 K 14 1 hour 50 min.
Creamy risotto with diced vegetables and flax seeds
Creamy risotto with diced vegetables and flax seeds
Risotto is one of the great Italian recipes. It's the special way in which rice is cooked and mixed with several other things, which produces this famous dish. One can make different flavour risottos, here is a fairly simple recipe with diced vegetables and flax seeds.
February 21th 2011254 K 14.2 1 hour 50 min.
Fresh spinach with cream
Fresh spinach with cream
Fresh spinach, simply wilted, reheated in a sauce of thickened cream with shallot, and served with quarters of hard-boiled egg.
September 29th 2012349 K3.8 1 hour 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-01-26)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page