Provençal braised carrots
1 hour 15 min.
Easy
12 people
10 Ingredients- 1
4 litres 500 ml carrot - 2
12 tablespoons olive oil - 3
6 tablespoons herbes de Provence - 4
3 bayleaves - 5
3 sprigs rosemary - 6
3000 ml vegetable stock - 7
12 glasses couscous - 8
12 glasses water - 9
salt - 10
pepper
Step by step recipe
Stage 2 - 3 min.
Stage 3 - 3 min.
Mix well.
Stage 5 - 2 min.
Stage 6 - 40 min.
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.
Stage 8
You can use a poultry stock instead of the vegetable stock, which will give the carrots a more marked flavour.
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=30 % | 630 RDI=60 % | 180 RDI=30 % | 4,520 RDI=230 % | 18,900 RDI: 230 % |
| 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 % |
- For 12 people : 14.50 €
- Per person : 1.25 €
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Carrot
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Vegetable stock
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Water
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Olive oil
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