Best Provencal Carrots Recipes

CARROTS PROVENCAL

Carrots Provencal image

Provided by Patricia Wells

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

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

CHICKEN PROVENCAL WITH POTATOES AND CARROTS

Chicken Provencal With Potatoes and Carrots image

Make and share this Chicken Provencal With Potatoes and Carrots recipe from Food.com.

Provided by pamsbm

Categories One Dish Meal

Time 1h

Yield 7 serving(s)

Number Of Ingredients 16

Ingredients

2 1/2-3 lbs chicken
1/3 cup flour
1 teaspoon paprika
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1/4 teaspoon dried marjoram
3 tablespoons oil
16 small pitted ripe olives
8 medium carrots, cut into fourths
8 small whole onions
4 medium potatoes, cut into fourths
1 cup chicken broth
1 tablespoon cornstarch
1 tablespoon cold water

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.

Nutrition Facts : Calories 461, Fat 22.1, SaturatedFat 5.3, Cholesterol 73.9, Sodium 466.2, Carbohydrate 42.6, Fiber 6.4, Sugar 7.7, Protein 23.6

PROVENCAL CARROTS

PROVENCAL CARROTS image

Categories Carrot

Yield 4 Servings

Number Of Ingredients 6

Ingredients

1 T XVOO
1lb. carrots, peeled and sliced 1/4" thick
8 garlic cloves peeled and quartered
Salt & pepper
1t sugar (optional)
1/4 cup brine cured pitted olives like Kalamatas, sliced in quarters

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.