Braised Vegetables Recipe

Braised vegetables are a delicious and healthy side dish that can be enjoyed on its own or paired with your favorite protein. This cooking method involves slowly cooking vegetables in a flavorful liquid until they become tender and infused with the rich flavors of the broth. The result is a dish that is both comforting and packed with nutrients. Braised vegetables can be customized with your choice of vegetables, herbs, and spices, making it a versatile dish that can be enjoyed year-round.

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1hr 5minstotal
1hr 5m.total
Braised Vegetables
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Ingredients for Braised Vegetables Recipe

  • 1/4 Carrots, Peeled And Cut Into Chunks
  • 1/4 Potatoes, Peeled And Cut Into Chunks
  • 0.13 Onion, Diced
  • 1/4 Celery Stalks, Sliced
  • 0.13 Bell Pepper, Diced
  • 1/4 tablespoon Oil Or Butter
  • 1/4 cup Vegetable Broth
  • As required Salt And Pepper To Taste
  • as needed Optional: Herbs And Spices Like Thyme, Rosemary, Garlic, Bay Leaves

Directions: Braised Vegetables Recipe

Cooking Directions

  • STEP 1.Start by selecting your favorite vegetables for braising. Popular choices include carrots, potatoes, onions, celery, and bell peppers.
  • STEP 2.Prepare the vegetables by washing, peeling, and cutting them into bite-sized pieces.
  • STEP 3.In a large pot or Dutch oven, heat some oil or butter over medium heat. Add the vegetables and sauté them for a few minutes until they start to soften.
  • STEP 4.Next, add your choice of broth or stock to the pot. You can use vegetable broth for a vegetarian version or chicken/beef broth for added flavor.
  • STEP 5.Season the vegetables with salt, pepper, and any other herbs or spices you prefer. Common choices include thyme, rosemary, garlic, and bay leaves.
  • STEP 6.Cover the pot and reduce the heat to low. Let the vegetables simmer for about 30-40 minutes, or until they are tender and cooked through.
  • STEP 7.Once the vegetables are done, you can serve them as a side dish or use them as a base for other recipes. They can be stored in an airtight container in the refrigerator for up to 3 days.
  • STEP 8.To serve, garnish with fresh herbs and enjoy!

Cooking Tips

  • Choose vegetables that have similar cooking times to ensure even cooking.
  • Feel free to add other ingredients like mushrooms, garlic, or tomatoes for added flavor.
  • If the liquid evaporates too quickly during cooking, add more broth or water as needed.
  • For a richer flavor, you can brown the vegetables before adding the broth.
  • Braised vegetables can be served hot or at room temperature, making them a great make-ahead dish for parties or gatherings.

Storage and Serving

  • Store leftover braised vegetables in an airtight container in the refrigerator for up to 3 days.
  • Reheat the vegetables in a microwave or on the stovetop until warmed through.
  • Serve braised vegetables as a side dish with grilled chicken, roasted meats, or fish.
  • You can also use braised vegetables as a filling for wraps, sandwiches, or omelettes.
  • Garnish with fresh herbs like parsley or cilantro for added freshness and flavor.
Nutrition
value
102
calories per serving
4 g Fat2 g Protein13 g Carbs5 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    2g
  • Carbs
    13g
  • Fiber
    5g

MacroNutrients

  • Carbs
    13g
  • Protein
    2g
  • Fiber
    5g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    54mg
  • Iron
    2mg
  • Vitamin A
    916mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    44mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    34mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    56mg
  • Manganese
    1mg
  • Phosphorus
    58mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp