Braised Winter Vegetables Recipes
BRAISED WINTER VEGETABLES AU VIN (MEAT-FREE VERSION OF COQ AU VIN)
Steps:
- In a hot stockpot coated with oil, brown ginger, black beans, chiles, garlic and onions for about 3 minutes. Add carrots, celery and fennel. Season. Deglaze with wines and add the potatoes and chick peas. Add the bay, thyme and soy sauce and check for seasoning. Add vegetable stock to cover and bring to a slow boil. Simmer for 1 to 1 1/2 hours until potatoes are fully cooked. For the last 10 minutes of cooking, add the bok choy and check again for flavor. In a large bowl, fill it with the vegetables and sauce. Garnish.
- Place veggies in a food processor and puree. Reheat puree in a saucepan. Mix creme fraiche and eggplant puree together. Ladle soup into a bowl and garnish with a dollop of creme fraiche mixed with eggplant puree.
- Yield: depends on leftovers
WINTER VEGETABLES BRAISED IN VERMOUTH
Provided by Regina Schrambling
Categories side dish
Time 30m
Yield Four to six servings
Number Of Ingredients 7
Steps:
- Wash the fennel, then remove the outer layer if it is tough. Cut the bulb in half, then slice into pieces about a half inch across and three inches long. Remove the leaves and chop them finely.
- Peel the carrots and cut them into slices about the size of the fennel pieces. Wipe the mushrooms clean, discard the tough stems and cut the caps into slices about a quarter-inch thick.
- Melt the butter in a large deep skillet over medium heat. Add the fennel and carrots and stir until they are coated. Add the vermouth, cover partway and simmer for five minutes. Add the mushroom slices, cover the pan partway again and simmer for an additional five minutes.
- Remove the cover, stir in the cream and reserved fennel leaves and cook until the liquid thickens a bit and the vegetables are tender but not limp. Season with salt and pepper to taste and serve hot.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 403 milligrams, Sugar 5 grams, TransFat 0 grams
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- If desired, peel the carrots and parsnips. Cut in half lengthwise and then into ~1/4″ thick pieces. Peel the celery root and cut into similar-sized pieces to the carrot and parsnip. If you make the pieces too thin, you’ll end up with a pot of mush.
- In a large, heavy bottomed pot, like a Dutch oven, heat the ghee or coconut oil over medium-high heat. Toss in the carrots, parsnips, celery root and onion. Allow the veggies to caramelize and slightly brown, though not burn. Stir enough so you get good color on many of the pieces.
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