Wednesday, October 13, 2010

Carottes à la Provençale

This recipe was inspired by a dish that was cooked for us during our honeymoon by Richard, the owner of the gîte where we were staying near Manosque. You can have it as a side dish or serve it with plain boiled rice or season pasta with it! It was prepared for us to accompany some roasted pigeons that a friend of Richard had shot in the morning…
Ingredients  (Serves 2)
3 carrots sliced quite thinly
A handful of black olives, stoned and sliced
A small red onion sliced thinly
A tin of chopped tomatoes
A teaspoon of dried Herbes de Provence
Salt, olive oil, pepper
A cup of vegetable stock
Heat up a couple of tablespoons of olive oil in a shallow pan. Fry the onion and stir for a couple of minutes until soft . Add the olives and stir for a minute or so. Add tomatoes and stir in herbs. Finally mix in the carrots and season with salt and pepper. Pour the vegetable stock over the sauce and stir. Cook on a medium heat until the tomato sauce is ready and the carrots are tender. If need be, add more water a bit at a time.


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