How to Braise
Two Easy Vegetable Recipes

Winter Vegetable Braise

2-4 pounds root vegetables such as

parsnips, carrots, beets, sweet potatoes, fennel, celery root, rutabaga, peeled, trimmed and cut in 1/2 inch cubes

1 medium onion or 3 medium shallots, thickly sliced

2 tablespoon olive oil

1 teaspoon kosher salt

1 1/2 cups orange juice

½ cup water

1 tablespoon dried thyme leaves

1. Preheat oven to 400 degrees.

2. Heat oil in a medium sized Dutch Oven over medium heat. Add all vegetables and salt and cook, stirring occasionally for 12-15 minutes, until slightly browned.

3. Add orange juice, water and thyme. Cover pot and place in preheated oven. Lower heat to 350 and bake for 25-35 minutes, until vegetables are very tender.

4. May be served warm or at room temperature.

1 1/2 pounds mixed vegetables such as asparagus, green beans, leeks, carrots, red or yellow bell pepper, trimmed and cut similar in shape and size

1 tablespoon olive oil

1 tablespoon margarine

1/2 teaspoon kosher salt

1/3 cup chicken or vegetable broth

2 teaspoons lemon juice

1 teaspoon Dijon mustard

1/4 teaspoon pepper

1/4 teaspoon marjoram

1. In a large skillet with a lid, heat the olive oil and margarine over medium high heat until margarine is melted and sizzling. Add vegetables and salt. Toss to coat. Cook, stirring only to prevent burning, 5-8 minutes until vegetables are browned, but not charred.

2. Pour in broth and cover pan with the lid. Simmer 3-5 minutes until liquid is almost absorbed. Remove from heat and quickly add remaining ingredients and toss well, scraping any browned bits from the bottom of the pan.