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.
82 K 2.8/5 (11 reviews)531514
Last 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.
When should you start or finish this recipe?
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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 3 g RDI=5 % | 20 g RDI=8 % | 10 g RDI=15 % | 190 kcal RDI=10 % | 796 kJ RDI=10 % |
| Per person | 29 g RDI=45 % | 170 g RDI=64 % | 90 g RDI=124 % | 1,611 kcal RDI=81 % | 6,746 kJ RDI=81 % |
| Whole recipe | 117 g RDI=181 % | 681 g RDI=257 % | 361 g RDI=495 % | 6,445 kcal RDI=322 % | 26,984 kJ RDI=322 % |
How much will it cost?
For 4 people
5.60 €
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
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Sautéed Green Vegetables in panPork Chops Champvallon styleSausages with baked beans, French styleMexican-style pork medallions Stuffed cabbage leaves See them all 19 (19)
Water
Olive oil
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-04-26
We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
Receive an e-mail as soon as this recipe is modified or receives a new comment.
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.