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.
27K 10 2.7
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Last modified on: January 27th 2019

Keywords for this recipe:CarrotsVegetablesBraisedProvenceHerbsOven cookedCouscous
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart 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 valueProteins CarbohydratesFats
1,745 Kcal or 7,306 Kj28 gr231 gr72 gr
87 %11 %22 %11 %
Per 100 g
Energetic valueProteins CarbohydratesFats
51 Kcal or 214 Kj1 gr7 gr2 gr
3 %<1 %1 %<1 %
Per person
Energetic valueProteins CarbohydratesFats
436 Kcal or 1,825 Kj7 gr58 gr18 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 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
CarrotCarrot: You can get more informations, or check-out other recipes which use it, for example: Creamy risotto with diced vegetables and flax seeds, Hotpot my grandmother's way , Roast in the bag pork with fondant vegetables., Breton coleslaw, Crispy prawn rolls, ... All
Vegetable stockVegetable stock: You can get more informations, or check-out other recipes which use it, for example: Mixed vegetable curry, Light Broccoli Soup, Late Winter Soup with Fresh Spinach, Pork medallions with "full" turnips, Country vegetable soup, ... All
CouscousCouscous: You can check-out other recipes which use it, like for example: Gnocchi alla romana, Couscous, Tabbouleh, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Sushi, Pilau rice, Sesame fried scampi, Soup Cornouaillaise, Lemon and lime custard tart, ... All
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