Braised Winter Vegetables

Braised Winter Vegetables
YIELD
Serves four as a side dish
by 1  person
add your rating
add a comment
Ingredients
  • 2   medium carrots, peeled
  • 1   medium parsnip, peeled
  • 2   small turnips (8 ounces total), peeled
  • 2   small onions
  • 1   medium bulb fennel, trimmed
  • 1   tablespoon olive oil
  • 1   bouquet garni (1 sprig fresh thyme, 1 bay leaf, and 4 parsley stems, tied with twine)
  •  Kosher salt and freshly ground black pepper 1/2 cup water (or 1/4 cup chicken broth and 1/4 cup water)
  • 2   tablespoons unsalted butter
  • 2   tablespoons chopped fresh herbs (I like a mix of parsley, thyme, and chives)
Related Video
How to Saute Mushrooms

Learn how to saute mushrooms for a flavorful appetizer. They are delicious on their own or served on top of crostini. You can also use a mixture of mushroom type to maximize the earthy flavor!

Directions
1. 
Heat the oven to 350 degrees F. Cut the carrots and parsnip on the diagonal into 1-inch chunks. Cut the turnips and onions into wedges about 1 inch thick at their widest point. Split the fennel bulb lengthwise, notch out the core, and then cut the fennel crosswise into 1-inch slices. Heat the olive oil in a medium (9- inch) Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the other vegetables, the bouquet garni, 1/2 teaspoon salt, and pepper to taste. Raise the heat to medium high and cook until the vegetables are lightly browned, 5 to 7 minutes. Add the water or broth and bring to a boil. Cover the pot, put it in the oven, and bake until the vegetables are fully cooked but still hold their shape, 20 to 25 minutes. With a slotted spoon, transfer the vegetables to a serving bowl. Bring the pan juices to a boil over medium heat.(If there's a lot of liquid left, boil until reduced to about 1/4 cup.) Discard the bouquet garni. Whisk in the butter and herbs. Spoon the sauce over the vegetables and serve.
Tip:
1. 
Although a Dutch oven (a deep, straight-sided flameproof casserole with a tight-fitting lid) is traditional for this recipe, a straight-sided saute pan works, too. If you use a saute pan, it should be about 3 inches deep and no more than 9 inches in diameter. That way, the vegetables will be snugly packed. Be sure it has a lid. Be extra careful when you take a saute pan out of the oven: The handle will be extremely hot, so tie a kitchen towel around it to prevent burning yourself or others who might try to touch the pan, not realizing that it's been in the oven.
Comments
Back to Top