Provencal Carrots Recipes

CARROTS PROVENCAL

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.

BEEF DAUBE PROVENCAL

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.

CARROTS PROVENCALE

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.

PROVENCAL VEGETABLE SOUP: SOUPE AU PISTOU

Steps:

• In a large saucepan, heat the olive oil over medium-high heat. Add the leeks and saute just until they start to turn translucent, about 3 minutes. Add the garlic and saute about 1 minute more. Add the carrots and celery and continue sauteing until the vegetables deepen in color but have not yet begun to brown, 3 to 4 minutes more. Pour the stock into the pan, bring it to a boil, and reduce the heat to maintain a simmer. Sprinkle in a generous pinch of salt.
• Tie the peppercorns, thyme, and parsley in a square of cheesecloth, securing it with kitchen string. Add this bouquet garni to the pan. Stir in the beans, zucchini, summer squash, and tomato. Continue simmering until the vegetables are tender, about 30 minutes.
• Meanwhile, make the Pistou: Put the garlic and tomatoes in a blender or food processor with about 3 tablespoons of the olive oil. Begin processing. With the machine running, add the basil leaves, and then pour in enough extra-virgin olive oil to make a smooth, thick, but fluid paste. Transfer about 2/3 of the paste into a serving bowl to pass alongside the soup.
• Make the Goat Cheese Croutons: Preheat the oven to 375 degrees F.
• Brush the bread slices with olive oil and arrange them on a baking sheet. Bake until golden, 12 to 15 minutes. Remove them from the oven and turn on the broiler. Spread 1 side of each crouton with goat cheese and put it back on the baking sheet. Broil until the cheese is warm and slightly bubbly, about 3 minutes. Set aside.
• When the soup is ready, stir the remaining pistou into the saucepan, ladling some of the hot broth into the blender or processor bowl to swirl and rinse any pesto clinging inside into the pan. Remove and discard the bouquet garni. Taste the soup and adjust the seasoning with a little more salt.
• Ladle the soup into individual heated serving bowls. Float a crouton in the center of each bowl. With a spoon, drizzle a little more pistou over the crouton and soup in each bowl. Serve immediately, passing more pistou alongside for each person to add, to taste.

PROVENCAL VEGETABLE GRATIN

Steps:

• Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
• Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
• Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
• Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
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CHICKEN PROVENCAL WITH POTATOES AND CARROTS

Steps:

• Cut chicken into pieces, cut each breast half into halves and remove skin.
• Mix flour, paprika, basil, salt, oregano, pepper and marjoram.
• Coat chicken with flour mixture.
• Heat oil in 4-quart Dutch oven until hot.
• Cook chicken until brown on all sides, about 15 minutes.
• Add olives, carrots, onions and potatoes; pour chicken broth over vegetables.
• Heat to boiling; reduce heat.
• Cover and cook until chicken is done, about 45 minutes.
• Remove chicken and vegetables; keep warm.
• Mix cornstarch and cold water; stir into liquid in Dutch oven.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Serve sauce with chicken.

PROVENCAL CARROTS

Steps:

• 1. In a large skillet heat the oil over moderate heat till hot. Add carrots and stir to coat with the oil. Reduce heat to moderate, cover and cook stirring frequently until carrots are almost tender, 20 minutes. If needed a tablespoon of water can be added. 2. Add garlic, salt and pepper. Sprinkle sugar over carrots to help them caramelize. Reduce heat to low and cook uncovered stirring until carrots are almost caramelized and the garlic is soft, about 15 minutes longer. 3. Add the sliced olives and serve hot or at room temperature.

CARROTS PROVENCAL

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.