Provençal braised carrots

A recipe from
Provençal braised carrots
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For 4 people, you will need:


PreparationCookingStart to finish
34 min.40 min.1 hour 14 min.

Step by step recipe

1Preheat the oven to 360°F (180°C).

Prepare 1 kg 500 g carrots.
Provençal braised carrots : etape 25
2Cut into 1/2 inch (1 cm) chunks.Provençal braised carrots : etape 25
3Put the carrot pieces into a bowl and add 4 tablespoons olive oil, 2 tablespoons herbes de Provence, salt and pepper.

Mix well.
Provençal braised carrots : etape 25
4Transfer to an ovenproof dish. Add add 1 bayleaf and 1 sprig rosemary.Provençal braised carrots : etape 25
5Take the dish over to near the oven, then add vegetable stock to the level of the carrots.Provençal braised carrots : etape 25
6Cook 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.
Provençal braised carrots : etape 25
7Prepare the couscous using the instructions on the packet.Provençal braised carrots : etape 25
8Serve the carrots on a bed of couscous.Provençal braised carrots : etape 25


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.
View this recipe :
March 6th 2021.