Quick-Braised Vegetables

Quick-Braised Vegetables
Photo by Scott Phillips

Ingredients

  • 1 Tbs. extra-virgin olive oil
  • • ¾ lb. green beans; or
  • • 1 lb. total mix of carrots, beans and asparagus
  • 1 tsp. Dijon mustard
  • 1 to 2 tsp. fresh lemon juice
  • •1 lb. medium or thick asparagus;
  • 1 Tbs. unsalted butter
  • + 3 more ingredients
    • • 1 lb. (1 bunch) carrots;
    • Scant ½ tsp. kosher salt
    • 1/3 cup homemade or low-salt chicken broth

Trim the vegetables following the instructions below. If you have a scale, weigh the vegetables after trimming: you should have 10 oz. trimmed asparagus, 10 oz. trimmed green beans, 12 oz. peeled and trimmed carrots, or 10 oz. total of a mix of all three trimmed vegetables. If you don’t have a sc...

View full recipe at Fine Cooking

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