Servings: two to three.
This recipe is great for weeknights. When you have more time, use the technique as a springboard to create more complex dishes, such as Braised Carrots, Red Onions & Bell Peppers with Ginger, Lime & Cilantro, Braised Green Beans with Ham & Mushrooms, and Braised Asparagus & Cipolline Onions with Pancetta & Balsamic Butter Glaze.
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Add: 3 medium shallots, peeled and halved. Put them in the pan with the vegetables at the start, and do not remove.
Add: 2 or 3 sprigs fresh thyme and rosemary, tied together in a little bundle. Put the bundle in with the vegetables at the start and remove just before adding the Dijon and lemon juice.
Substitute: 1 tsp. balsamic vinegar and 1 Tbs. orange juice for the Dijon and lemon juice.
Choose young, slim carrots with their bright leafy tops on. Choose medium or thick asparagus (12 to 34 inch wide). Don’t use thin spears for braising— they will overcook. Choose fresh young green beans (but not ultra-thin ones) as close to uniform thickness as possible.
This recipe allows the vegetables to shine through and yields a quick and delicious dish.VAgardengirl
I tried this with all asparagus, and boy was it good. I saved my braised asparagus after I finished my main course, just so that I could savor it by itself! The butter/oil/lemon/mustard sauce is perfect. I will try this with other vegetables. It is also very quick.
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