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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.

54K 11 2.8

Last modified on: January 27^th 2019

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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 to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
34 min.	40 min.	1 hour 14 min.

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Step by step recipe

Stage 1 - 15 min.

Preheat the oven to 360°F (180°C).

Prepare 3 litres carrots.

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.

Stage 4 - 1 min.

Transfer to an ovenproof dish. Add add 2 bayleaves and 2 sprigs rosemary.

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.

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.

Keeping

1 or 2 days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,010 Kcal or 12,602 Kj	55 gr	422 gr	123 gr
151 %	21 %	40 %	19 %

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Celery, Gluten

How much will it cost?

For 8 people : 9.64 €
Per person : 1.21 €

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: You can get more informations, or check-out other recipes which use it, for example: Cured Pork Belly With Lentils, Seven-hour lamb, Roast in the bag pork with fondant vegetables., Vegetable tartare, Baked Mont d'Or with diced mixed vegetables, ... All
	Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Sautéed Green Vegetables in pan, Asparagus "en petit pois", Light Broccoli Soup, Stuffed cabbage leaves, Mixed vegetable curry, ... All
	Couscous: You can check-out other recipes which use it, like for example: Gnocchi alla romana, Tabbouleh, Couscous, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Sugar syrup, Classic French white bread, Quince and apple compote, Bacon rolls, Langoustine sabayon tart, ... All

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