This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
70 K 2.8/5 (11 reviews)
1 hour 15 min.
Easy
2 people
10 IngredientsLast modified on: January 27th 2019
For 2 people, you will need:
- 1
750 g carrot - 2
2 tablespoons olive oil - 3
1 tablespoon herbes de Provence - 4
½ bayleaf - 5
½ sprig rosemary - 6
500 g vegetable stock - 7
2 glasses couscous - 8
2 glasses water - 9
salt - 10
pepper - Total weight: 1,700 grams
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 40 min.
All in all: 1 hour 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - 3 min.
Cut into 1/2 inch (1 cm) chunks.
Stage 3 - 3 min.
Put the carrot pieces into a bowl and add 2 tablespoons olive oil, 1 tablespoon herbes de Provence, salt and pepper.
Mix well.
Mix well.
Stage 5 - 2 min.
Take the dish over to near the oven, then add vegetable stock to the level of the carrots.
Stage 6 - 40 min.
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.
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.
Prepare the couscous using the instructions on the packet.
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.
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 recipe | 60 RDI=20 % | 340 RDI=30 % | 180 RDI=30 % | 3,220 RDI=160 % | 13,490 RDI: 160 % |
| Per 100 g | 3 RDI=1 % | 20 RDI=2 % | 10 RDI=2 % | 190 RDI=10 % | 800 RDI: 10 % |
| Per person | 30 RDI=10 % | 170 RDI=20 % | 90 RDI=10 % | 1,610 RDI=80 % | 6,750 RDI: 80 % |
How much will it cost?
- For 2 people : 2.80 €
- Per person : 1.40 €
Change currency: 
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)
Carrot
Like these other recipes: Fisherman's Ragout, Crunchy radish and carrot salad, Loin of pork with herbs and julienne vegetables , Seven-hour lamb, Veal Chop With Assortment of Vegetables, ... See them all 68
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Pork medallions with "full" turnips, Endive and beer soup, Fisherman's Ragout, Melt-in-the mouth meat and vegetables in a sealed casserole, Asparagus "en petit pois", ... See them all 19
Water
Like these other recipes: Fillet of beef in a rosemary crust, Salmon chard rolls, How to seal a terrine or casserole dish, Nougat, Langoustine sabayon tart, ... See them all 136
Olive oil
Like these other recipes: Cauliflower curry, Rabbit civet "à la normande", Brussels sprouts with thyme cream, Endive and beer soup, Baby broad beans and peas with rice and mascarpone , ... See them all 530
Other recipes you may also like
Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.May 22th 2016352 K4 1 hour 6 min.
Big knife-cut chips (French fries)
These chips (French fries) are made from potatoes steamed then fried in their skins. Usually we make big ones (3 times the usual French fry) and serve 2 or 3 per guest.February 21th 2011280 K4.1 1 hour 20 min.
Peach and mint salad
Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches.September 7th 2012317 K 24 20 min.
Hollandaise sauce
This sauce is quite similar to Béarnaise sauce, but with a light lemon flavour. It can be used hot, warm or cold on several things: vegetables, fish, eggs... Not easy to get right, like all "emulsified warm sauces" (Béarnaise, Hollandaise, etc.), but you will find all the tips you need here.July 25th 2019247 K 14.7 25 min.
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.March 9th 2020328 K4.8 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
Note: We'll never share your e-mail address with anyone else.
Post a 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.