How to Braised Root Vegetables

Braised Root
Root vegetables become tender and deeply flavored when cooked slowly in a bit of liquid. You can cook one kind or, better yet, a mixture of root vegetables for a hearty side dish or casual vegetarian main dish.
1. Scrub or peel root vegetables and cut into large bite-size pieces if necessary.
2. Heat a heavy-bottomed pot over medium-high heat. Add oil and root vegetables, sprinkle with salt, and pour in 1/2 to 1 cup broth. Cover, reduce heat to maintain a simmer, and cook until vegetables are tender and starting to brown, about 20 minutes.
3. Add fresh herbs – rosemary, thyme, and parsley are good options – at the end for a bit of fresh flavor.  Below are more Braised root vegetable recipes.

Read more at: http://localfoods.about.com/od/preparationtips/tp/rootvegetables.htm

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About Yael Tenenbaum

Mom of 2 kids
This entry was posted in Carrots, Cooking Techniques, Onions, Potato, Radishes, Turnips. Bookmark the permalink.

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