How to Braise

Two easy vegetable braise recipes

The braise is a one pan show, a delicious way to get your kids to eat of their least fond food group, and a classic cooking technique praised by chefs for hundreds of years. Best of all...read on how to braise perfectly every time.


Winter Vegetable Braise Recipe

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

Method:

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

Makes: 6-8 servings ~ Can make ahead
Active time: 15 minutes ~ Cooking time: 1 hour 
a kosher for Passover Recipe


Mustard & Lemon Braise for vegetables

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 

Method:

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. 

Makes: 4-6 servings ~ Can make ahead
Active time: minutes ~ Cooking time: 15 minutes

Cooking for The King by Renee Chernin ~ The book of Torah insights, recipes and practical tips designed to bring majesty to the mundane.




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As featured in Mishpacha, the Jewish Press, Hamodia,  Yated & 5Towns Jewish Home