Provençal braised carrots


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
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Last modified on: January 27th 2019

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
34 min.40 min.1 hour 14 min.
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Step by step recipe


Stage 1 - 15 min.
Provençal braised carrots
Preheat the oven to 360°F (180°C).

Prepare 1 kg 500 g carrots.

Stage 2 - 3 min.
Provençal braised carrots
Cut into 1/2 inch (1 cm) chunks.

Stage 3 - 3 min.
Provençal braised carrots
Put the carrot pieces into a bowl and add 4 tablespoons olive oil, 2 tablespoons herbes de Provence, salt and pepper.

Mix well.

Stage 4 - 1 min.
Provençal braised carrots
Transfer to an ovenproof dish. Add add 1 bayleaf and 1 sprig rosemary.

Stage 5 - 2 min.
Provençal braised carrots
Take the dish over to near the oven, then add vegetable stock to the level of the carrots.

Stage 6 - 40 min.
Provençal braised carrots
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.
Provençal braised carrots
Prepare the couscous using the instructions on the packet.

Stage 8
Provençal braised carrots
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 valueProteins CarbohydratesFats
6,445 Kcal or 26,984 Kj118 gr681 gr362 gr
239 %34 %48 %41 %
Per 100 g
Energetic valueProteins CarbohydratesFats
190 Kcal or 795 Kj3 gr20 gr11 gr
7 %1 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
1,611 Kcal or 6,745 Kj29 gr170 gr90 gr
60 %8 %12 %10 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).
Possible allergens in this recipe: Celery
How much will it cost?
  • For 4 people : 5.59 €
  • Per person : 1.40 €

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)
CarrotCarrot: You can get more informations, or check-out other recipes which use it, for example: Cassoulet, Fish fillet in express cooking envelope, Sautéed Pork with Peanuts, Roast in the bag pork with fondant vegetables., Breton coleslaw, ... All
Vegetable stockVegetable stock: You can get more informations, or check-out other recipes which use it, for example: Curried prawn risotto, Stuffed cabbage leaves, Melt-in-the mouth meat and vegetables in a sealed casserole, Endive and beer soup, Pea risotto "Mantecare", ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Bruschetta, Gratin of chicken with rice and sautéed mushrooms, Salmon and leek fondue tart, Kale and potato soup, Avocado with Sautéed Prawns , ... All
CouscousCouscous: You can check-out other recipes which use it, like for example: Couscous, Tabbouleh, Gnocchi alla romana, ... All
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