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.
15,9962.6/5 for 9 ratings
Grade this recipe: Last modified on: January 27th 2019
For 8 people, you will need:
- 0
3 kgs carrot - 1
8 tablespoons olive oil - 2
4 tablespoons herbes de Provence - 3
2 bayleaves - 4
2 sprigs rosemary - 5
2 litres Vegetable stock - 6
8 glasses couscous - 7
8 glasses water - 8
salt - 9
pepper - Total weight: 6,782 grams
How long does 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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
1 or 2 days in the fridge, covered with plastic film.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 8 tablespoons olive oil, 4 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,490 Kcal or 14,612 Kj | 55 gr | 462 gr | 143 gr |
| 175 % | 21 % | 44 % | 22 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 51 Kcal or 214 Kj | 1 gr | 7 gr | 2 gr |
| 3 % | <1 % | 1 % | <1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 436 Kcal or 1,825 Kj | 7 gr | 58 gr | 18 gr |
| 22 % | 3 % | 5 % | 3 % |
How much will it cost?
- For 8 people : 11.18 €
- Per person : 1.40 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Carrot: You can get more informations, or check-out other recipes which use it, for example: Fisherman's Ragout, Creamy risotto with diced vegetables and flax seeds, Vegetable clafoutis, Upside-down Parmentier, Vegetable rosette tart, ... All |
 | Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Pork medallions with "full" turnips, Chinese Soup, Stuffed cabbage leaves, Light Broccoli Soup, Endive and beer soup, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Turban of sole with langoustines, Ali Baba bread, Toffee apple upside-down cake, French onion soup, Poaching syrup, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Hearty leek and sprout soup, Scallops with cabbage julienne, Fried egg in bread, Savoury mini-madeleines with 2 cheeses, Tomato ladybirds, ... All |
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