Carrots Provencale Recipes

CARROTS PROVENCAL

Carrots Provencal image

Make and share this Carrots Provencal recipe from Food.com.

Provided by Dreamer in Ontario

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

5 medium carrots, peeled and cut into sticks (about 1 lb)
1/4 cup water
1 tablespoon olive oil
3 garlic cloves, minced (about 1 tbsp)
1/4 cup fresh parsley, chopped
1 tablespoon fresh tarragon or 1 tablespoon fresh dill, chopped
1/4 teaspoon salt and pepper

Steps:

Combine carrots, water, oil and half of garlic in heavy saucepan.
Cover and simmer over medium-low heat for 14 minutes or until carrots are tender-crisp.
Stir in parsley, basil, remaining garlic, salt & pepper.
Cover and cook 5 minutes or until carrots are tender.

Nutrition Facts : Calories 66, Fat 3.6, SaturatedFat 0.5, Sodium 55.6, Carbohydrate 8.3, Fiber 2.3, Sugar 3.7, Protein 1

CARROTS PROVENCALE

Carrots Provencale image

I found this delicious recipe on another site, and unfortunately cannot remember which one. I made this to have with our Christmas lunch and was impressed with the ease of making a dish that tasted so yummy!

Provided by Sarah

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs carrots
3 tablespoons olive oil
1 -2 garlic clove, crushed
1/2 cup water
1 teaspoon sugar
1 tablespoon parsley, minced
salt
pepper

Steps:

Slice carrots in half diagonally.
Heat olive oil in a pan, add carrots and sprinkle with salt.
Cover pan and cook over a low heat for 10 minutes, stirring occasionally.
Add garlic, water, sugar and pepper.
Cover pan and continue cooking for 20 minutes, stirring occasionally.
Remove from heat and toss with parsley.

Nutrition Facts : Calories 110, Fat 7, SaturatedFat 1, Sodium 79.5, Carbohydrate 11.8, Fiber 3.2, Sugar 5.9, Protein 1.1

CARROTS PROVENCAL

Carrots Provencal image

Provided by Patricia Wells

Categories side dish

Time 40m

Yield Eight to 10 servings

Number Of Ingredients 5

Ingredients

2 tablespoons extra-virgin olive oil
2 pounds carrots, peeled and sliced diagonally into 1/2-inch pieces
1 head garlic, the cloves peeled and halved
Salt to taste
1/2 cup chopped black olives

Steps:

In a large skillet, heat the oil over moderately high heat. When the oil is hot, add the carrots, stir to coat with oil and reduce the heat to moderate. Cover and braise for 20 minutes, stirring regularly.
Add the garlic, season with salt, stir and continue cooking over low heat until the carrots are almost caramelized and the garlic is soft and tender, about 15 minutes more.
Sprinkle with the olives, stir and taste for seasoning. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 243 milligrams, Sugar 4 grams

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