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.
6,7312.7/5 for 7 ratings
Grade this recipe:

Last modified on: January 27th 2019

For 4 people, you will need:

Change those ingredients 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.
Keeping: 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?
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.

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?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
CarrotCarrot: You can get more informations, or check-out other recipes which use it, for example: Sausage and lentils "en cocotte", Coq au vin, Roast beef "like they do it in Santa Fe", Boeuf (beef) bourguignon, Breton coleslaw, ... All
Vegetable stockVegetable stock: You can get more informations, or check-out other recipes which use it, for example: Country vegetable soup, Fisherman's Ragout, Mixed vegetable curry, Sausages with baked beans, French style, Pork medallions with "full" turnips, ... All
CouscousCouscous: You can check-out other recipes which use it, like for example: Tabbouleh, Couscous, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Du Barry soup, Minestrone, Quick orange marmalade, Citrus crunch, French baguettes, ... All

Other recipes you may also like

[Passion fruit jellies]
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
85,6574/5 for 8 ratings 2 hours 30 min.
[Tiramisu]
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
110,1235/5 for 1 ratings 49 min.
[Chinois]
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.
91,684 24.7/5 for 13 ratings 5 hours 29 min.
[Herb olive oil]
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
70,2183.8/5 for 12 ratings 21 min.
[Sugar syrup]
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
118,9855/5 for 1 ratings 8 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-01-19)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

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 email 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