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.
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.
Makes: 6-8 servings ~ Can make ahead
Active time: 15 minutes ~ Cooking time: 1 hour
a kosher for Passover Recipe
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 (or olive oil)
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 if using, over medium high heat until 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