Braised Winter Vegetables

Braised Winter Vegetables
Photo by Scott Phillips

Ingredients

  • 2 medium carrots, peeled
  • Kosher salt and freshly ground black pepper ½ cup water (or ¼ cup chicken broth and ¼ cup water)
  • 2 Tbs. unsalted butter
  • 2 Tbs. chopped fresh herbs (I like a mix of parsley, thyme, and chives)
  • 1 bouquet garni (1 sprig fresh thyme, 1 bay leaf, and 4 parsley stems, tied with twine)
  • 1 Tbs. olive oil
  • 2 small onions
  • + 3 more ingredients
    • 1 medium parsnip, peeled
    • 2 small turnips (8 oz. total), peeled
    • 1 medium bulb fennel, trimmed

Heat the oven to 350°F. Cut the carrots and parsnip on the diagonal into 1-inch chunks. Cut the turnips and onions into wedges about 1 inch thick at their widest point. Split the fennel bulb lengthwise, notch out the core, and then cut the fennel crosswise into 1-inch slices. Heat the olive oil i...

View full recipe at Fine Cooking

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