PROVENCAL VEGETABLE SOUP
Provided by Ina Garten
Categories appetizer
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
- To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.
- Pistou:
- 4 large garlic cloves
- 1/4 cup tomato paste
- 24 large basil leaves
- 1/2 cup freshly grated Parmesan
- 1/2 cup good olive oil
- Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.
- Yield: 1 cup
CARROTS PROVENCAL
Provided by Patricia Wells
Categories side dish
Time 40m
Yield Eight to 10 servings
Number Of Ingredients 5
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
PROVENCAL VEGETABLE GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
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.
JULIA CHILD'S PROVENçAL POTATO GRATIN
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.
Provided by Julia Moskin
Categories casseroles, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
- In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
- In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
- If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
- Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 814 milligrams, Sugar 7 grams
CARROTS PROVENCAL
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
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
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
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
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