Winter Vegetables Braised In Vermouth Recipes

ROASTED WINTER VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• Sprinkle with parsley, season to taste, and serve hot.

WINTER VEGETABLES BRAISED IN VERMOUTH

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.

CORN PUDDING

Steps:

• Shuck the corn. Using a sharp chef's knife, scrape the kernels off six ears. Transfer the whole kernels to a small saucepan. Add a cup of cream, or a bit more if necessary, to submerge them. Blend in the sugar and salt to taste. Bring to a boil, reduce the heat and cook until the cream is slightly thickened, about five minutes. Drain the corn, reserving the cream. Set both aside.
• Preheat the oven to 350 degrees.
• Using a four-sided hand grater, scrape the kernels off the remaining ears of corn into a large mixing bowl (cutting through each row of kernels first will make the job easier). Add the flour, whole egg and egg yolk and whisk until foamy. Fold in the reserved corn kernels. Blend in the reserved cream.
• Lightly butter an 8-by-8-inch glass baking dish. Pour in the corn mixture. Cut the two tablespoons of butter into small bits and dot the top of the pudding with it. Place the pan on the center rack of the oven and bake 30 minutes, or until just set. Transfer to a rack to cool slightly before serving.