This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
77 K 2.8/5 (11 reviews)
1 hour 15 min.
Easy
5.60 €
4 people
10 IngredientsLast modified on: January 27th 2019
For 4 people, you will need:
- 1
1 kg 500 g carrot - 2
4 tablespoons olive oil - 3
2 tablespoons herbes de Provence - 4
1 bayleaf - 5
1 sprig rosemary - 6
1 litre vegetable stock - 7
4 glasses couscous - 8
4 glasses water - 9
salt - 10
pepper - Total weight: 3,395 grams
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 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 120 RDI=50 % | 680 RDI=60 % | 360 RDI=60 % | 6,450 RDI=320 % | 26,980 RDI: 320 % |
| Per 100 g | 3 RDI=1 % | 20 RDI=2 % | 10 RDI=2 % | 190 RDI=10 % | 800 RDI: 10 % |
| Per person | 30 RDI=10 % | 170 RDI=20 % | 90 RDI=10 % | 1,610 RDI=80 % | 6,750 RDI: 80 % |
How much will it cost?
- For 4 people : 5.60 €
- 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)
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Chinese Soup, Pork medallions with "full" turnips, Pork Chops Champvallon style, Mixed vegetable curry, Sausages with baked beans, French style, ... See them all 19
Water
Like these other recipes: Morel risotto with Vin Jaune and Mont d'Or, Pizza dough, Natural leaven, Cassoulet, Steak burger topped with egg, ... See them all 137
Olive oil
Like these other recipes: Tomato tatin, White bean gratin "à l'italienne", Herb olive oil, Lumberjack turnovers, Koulibiak in pie dish, ... See them all 538
Other recipes you may also like
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011324 K3.8 25 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a... November 12th 2017952 K 54 20 min.
Artichoke hearts forestier
This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just before serving. May 10th 2023282 K5 1 hour 50 min.
Turnip and sesame puree (tahina) soup
For this quick soup, 15 minutes, an original turnip taste with sesame purée (tahina). February 29th 2012240 K4.3 35 min.
Broad bean salad with Parmesan
A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs. February 21th 2011287 K3.8 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-02)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.