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Provençal braised carrots

Name: Provençal braised carrots
Prep time: 34 min
Cook time: 40 min
Total time: 1 h 14 min
Yield: 4 people
Cuisine: French
Ingredients: 1 kg 500 g carrot; 4 tablespoons olive oil; 2 tablespoons herbes de Provence; 1 bayleaf; 1 sprig rosemary; 1 litre vegetable stock; 4 glasses couscous; 4 glasses water; Salt; Pepper

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)

1 hour 15 min. difficulté

Easy

5.60 €

4 people

10 Ingredients

Last modified on: January 27^th 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?

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Step by step recipe

Stage 1 - ⌛ 15 min.

Preheat the oven to 360°F (180°C).

Prepare 1 kg 500 g carrots.

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.

Stage 4 - ⌛ 1 min.

Transfer to an ovenproof dish. Add add 1 bayleaf and 1 sprig rosemary.

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.

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.

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 %