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 27th 2019
Keywords for this recipe:For 4 people, you will need:
- 1
3 lb + 4.8 oz carrot - 2
4 tablespoons olive oil - 3
2 tablespoons herbes de Provence - 4
1 bayleaf - 5
1 sprig rosemary - 6
2 lb + 3.2 oz Vegetable stock - 7
4 glasses couscous - 8
4 glasses water - 9
salt - 10
pepper
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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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 4 tablespoons olive oil, 2 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,745 Kcal or 7,306 Kj | 28 gr | 231 gr | 72 gr |
| 87 % | 11 % | 22 % | 11 % |
| 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 4 people : 5.59 €
- Per person : 1.40 €
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: Breton style shellfish and vegetable soup, Boeuf (beef) bourguignon, Melt-in-the mouth meat and vegetables in a sealed casserole, Vegetable rosette tart, Normandy seafood stew, ... All |
 | Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Pea risotto "Mantecare", Mexican-style pork medallions , Sautéed Green Vegetables in pan, Stuffed cabbage leaves, Late Winter Soup with Fresh Spinach, ... All |
 | Couscous: You can check-out other recipes which use it, like for example: Tabbouleh, Gnocchi alla romana, Couscous, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: How to heat milk without it catching on the bottom of the pan, How to fry eggs well, Turnip and Jerusalem artichoke soup, Naan, Chocolate Chantilly , ... All |
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