Braised Vegetables Yachni Recipes

Steps:

• Saute onion and garlic in olive oil until soft.
• Add tomato paste and fresh tomato and simmer until sauce is slightly thickened.
• Add string beans and seasoning and enough water to barely cover.
• Cover and cook until beans are tender.

Steps:

• Heat oil in pan, add onions and garlic.
• Cook covered over low heat, stirring occasionally until onions are very soft.
• Add tomatoes to pan, simmer covered about 10 minutes or until soft.
• Add potatoes, puree, water, okra and beans.
• Simmer covered for 15 minutes.
• Add cauliflower.
• Simmer covered until potatoes and cauliflower are tender.
• Stir in parsley, sugar and salt and pepper to taste.
• Stir until heated through.

Steps:

• Heat butter in a large skillet over high heat until sizzling.
• Add radishes and cook on one side until dappled golden brown (about 5 minutes).
• Turn radishes a sear for 3 minutes more - transfer to a bowl.
• Add oil to pan and stir in onions, thyme, sugar, and salt. Cook until onions are golden brown - stir occasionnally (about 10 minutes).
• Add garlic and cook 30 seconds.
• Add scallions (cut side down), cook until light golden (about 2 minutes).
• Pour in wine and boil (about 2 minutes).
• Toss in asparagus, chard stems, snap peas, and broth.
• Season with salt and pepper.
• Cover and simmer for 2 minutes.
• Toss in chard, peas, and lettuce; season with more salt and pepper.
• Cover and cook until wilted (about 3 minutes).
• Stir in cheese.
• Serve with dumplings, polenta, or noodles.

Steps:

• Heat oven to 425 degrees. In a large Dutch oven, heat 2 tablespoons of the oil over medium-high. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until they start to soften, about 3 minutes. Add remaining 1 tablespoon oil, scallions, garlic and ginger, stirring constantly until fragrant, about 1 minute. Add soy sauce, sugar, potatoes, radish, 1 teaspoon black pepper and 1 cup of water, and mix well. Bring to a boil over high heat.
• Cover and bake for 15 minutes, then stir in squash and carrots until well incorporated. Cover and bake until all the vegetables are tender, about 15 minutes longer.
• Gently stir to evenly coat the vegetables in the sauce. Divide the stew in bowls and garnish with scallions. Serve with rice and kimchi, and drizzle with sesame oil, if using.

Steps:

• Tip the sprouts and carrots into a pan and cover with boiling water. Sprinkle in the stock cube, add the butter and bring to the boil.
• Simmer for 8-10 mins until the veg are tender. Add peas and cook a few mins more.
• Rest the veg in the stock until you want to make the gravy, then drain over the roasting tin.