Monday, September 19, 2016

Braised Vegetables

So braising... what?

 
Webster's says it's to "fry (food) lightly and then stew it slowly in a closed container".  

I proposed that you could also braise a hat, if you find yourself on the wrong end of a "I'll eat my hat if.." deal.  

I do not, however, propose that it will taste good unless you braise it in good butter.

Then there's this great recipe for braised celery, which was fabulous.  I recommend farm stand celery or the darkest, leafiest celery you can find in the store. 

Then the farm share had these amazing carrots... so, I just added them and followed the same recipe.

Ingredients 

Bunch celery
6 - 8 carrots
1 onion, chopped
Several tablespoons of butter, I leave that to your conscience Pepper and thyme to taste. 
Tablespoon(ish) of Better than Bullion. I like the Veggie version.


Directions

Cut celery and carrots on the diagonal, because it's so much cooler that way. Cut as thinly as your patience allows. Reserve some celery leaves for garnish.

Heat butter in a large skillet over medium heat. 

Toss in onion, go for the slightly caramelized approach.

Add celery and carrots and pepper.  

Sauté lightly, then cover. Wait about 10 minutes. The veggies will steam themselves and you can pick up the yummy caramelized bits off the bottom of the pan.  and cook until it starts to become tender. 

To make the broth, add your Better than Bullion to the veggie liquid. Spike the heat a bit and mix well, while reducing the liquid.  
Taste for seasoning and serve immediately, garnished with reserved chopped leaves.

We tried it again and added chopped cabbage, extra-yum!

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