1,295 easy and fully explained recipes, with 25,982 photos and 77 videos

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.

32K 10 2.7

Last modified on: January 27^th 2019

Keywords for this recipe:Carrots Vegetables Braised Provence Herbs Oven cooked Couscous

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

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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 ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

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 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Carrot: You can get more informations, or check-out other recipes which use it, for example: Fish petals, vegetables julienne, and beurre blanc, Normandy seafood stew, Tahitian style fish, Fisherman's Ragout, Eggs with mayonnaise, ... All
	Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Duo of slow-cooked pork, Country vegetable soup, Mixed vegetable curry, Sausages with baked beans, French style, Light Broccoli Soup, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Langoustine gratin, Lumberjack turnovers, Quick courgette soup with cheese, Du Barry soup, Mustard baps, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Beef braised in reduced red wine, Beef Wellington, Loin of pork with herbs and julienne vegetables , Cod loin with saffron, Kérinou slices, ... All

Other recipes you may also like

Epiphany galette

Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
248K 24.5 3 hours 8 min. January 6^th 2021

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
289K5 1 hour 13 min. May 8^th 2020

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
316K4.0 1 hour 11 min. February 21^th 2011

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
332K4.3 1 hour 14 min. March 17^th 2011

Express apple tart

A fine apple tart, very quick to make.
334K 24.6 51 min. April 8^th 2020

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

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.

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.