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.
57K 2.8/5 based on 11 reviews
Last modified on: January 27th 2019
Keywords for this recipe:For 4 people, you will need:
- 1
1 litre 500 ml carrot - 2
4 tablespoons olive oil - 3
2 tablespoons herbes de Provence - 4
1 bayleaf - 5
1 sprig rosemary - 6
1000 ml Vegetable stock - 7
4 glasses couscous - 8
4 glasses water - 9
salt - 10
pepper
How long will 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 2 - 3 min.
Cut into 1/2 inch (1 cm) chunks.
Stage 3 - 3 min.
Put the carrot pieces into a bowl and add 4 tablespoons olive oil, 2 tablespoons 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,505 Kcal or 6,301 Kj | 28 gr | 211 gr | 62 gr |
| 75 % | 11 % | 20 % | 9 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 63 Kcal or 264 Kj | 1 gr | 9 gr | 3 gr |
| 3 % | <1 % | 1 % | <1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 376 Kcal or 1,574 Kj | 7 gr | 53 gr | 15 gr |
| 19 % | 3 % | 5 % | 2 % |
How much will it cost?
- For 4 people : 4.82 €
- Per person : 1.21 €
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: You can get more informations, or check-out other recipes which use it, for example: Sausage and lentils "en cocotte", Stock-pot fish , Langoustine gratin, Boeuf (beef) bourguignon, Carbonnade, ... All |
 | Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Sautéed Green Vegetables in pan, Pork medallions with "full" turnips, Asparagus "en petit pois", Foie gras Chantilly , Sausages with baked beans, French style, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Puff or flaky pastry (pâte feuilletée), Yeast-based flaky dough (for croissants), Kouign-amann, Leek and Jerusalem artichoke soup, Sugar syrup, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Madras rice, Sliced veal with leeks and mushrooms, Quick flaky pizza, Spinach and chick peas "à la milanaise", Fish petals, vegetables julienne, and beurre blanc, ... All |
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