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.
61 K 2.8/5 (11 reviews)
1 hour 15 min.
Easy
8 people
10 IngredientsLast modified on: January 27th 2019
For 8 people, you will need:
- 1
3 litres carrot - 2
8 tablespoons olive oil - 3
4 tablespoons herbes de Provence - 4
2 bayleaves - 5
2 sprigs rosemary - 6
2000 ml Vegetable stock - 7
8 glasses couscous - 8
8 glasses water - 9
salt - 10
pepper
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 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.
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 % | 420 RDI=40 % | 120 RDI=20 % | 3,010 RDI=150 % | 12,600 RDI: 150 % |
| Per 100 g | 1 RDI=0 % | 8 RDI=1 % | 2 RDI=0 % | 60 RDI=3 % | 260 RDI: 3 % |
| Per person | 6 RDI=3 % | 50 RDI=5 % | 20 RDI=2 % | 380 RDI=20 % | 1,580 RDI: 20 % |
How much will it cost?
- For 8 people : 9.65 €
- Per person : 1.25 €
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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)
Carrot
Like these other recipes: Veal Chop With Assortment of Vegetables, Confit of carrots with bacon, Boeuf (beef) bourguignon, Cured Pork Belly With Lentils, Crunchy radish and carrot salad, ... See them all 65
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Late Winter Soup with Fresh Spinach, Light Broccoli Soup, Foie gras Chantilly , Sausages with baked beans, French style, Pork medallions with "full" turnips, ... See them all 19
Olive oil
Like these other recipes: Rabbit civet, Endive gratin with cancoillotte, Potimarron and Parmesan tart, Tzatziki, Tagliatelle with cockles, ... See them all 511
Couscous
Like these other recipes: Gnocchi alla romana, Couscous, Tabbouleh, ... See them all 3
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