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Recipe

Braised Winter Vegetables

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Scott Phillips

Servings: four as a side dish.

 

Ingredients

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

Nutritional Information

      Calories (kcal) : 170
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 15
      Sodium (mg): 300
      Carbohydrates (g): 21
      Fiber (g): 7
      Protein (g): 3

Preparation

  • 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 in a medium (9- inch) Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until softened and lightly browned, about 5 min. Add the other vegetables, the bouquet garni, 1/2 tsp. salt, and pepper to taste. Raise the heat to medium high and cook until the vegetables are lightly browned, 5 to 7 min. Add the water or broth and bring to a boil. Cover the pot, put it in the oven, and bake until the vegetables are fully cooked but still hold their shape, 20 to 25 min. With a slotted spoon, transfer the vegetables to a serving bowl. Bring the pan juices to a boil over medium heat.(If there’s a lot of liquid left, boil until reduced to about 1/4 cup.) Discard the bouquet garni. Whisk in the butter and herbs. Spoon the sauce over the vegetables and serve.

Tip

Although a Dutch oven (a deep, straight-sided flameproof casserole with a tight-fitting lid) is traditional for this recipe, a straight-sided sauté pan works, too. If you use a sauté pan, it should be about 3 inches deep and no more than 9 inches in diameter. That way, the vegetables will be snugly packed. Be sure it has a lid. Be extra careful when you take a sauté pan out of the oven: The handle will be extremely hot, so tie a kitchen towel around it to prevent burning yourself or others who might try to touch the pan, not realizing that it’s been in the oven.

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