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.
74 K 2.8/5 (11 reviews)
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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.
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Step by step recipe


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

Prepare 1 kg 500 g carrots.

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

Stage 3 - 3 min.
Provençal braised carrots : Stage 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 : Stage 4
Transfer to an ovenproof dish. Add add 1 bayleaf and 1 sprig rosemary.

Stage 5 - 2 min.
Provençal braised carrots : Stage 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 : Stage 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 : Stage 7
Prepare the couscous using the instructions on the packet.

Stage 8
Provençal braised carrots : Stage 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.
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 €

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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)
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