Braised Winter Vegetables Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• Sprinkle with parsley, season to taste, and serve hot.

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.

Steps:

• In a hot stockpot coated with oil, brown ginger, black beans, chiles, garlic and onions for about 3 minutes. Add carrots, celery and fennel. Season. Deglaze with wines and add the potatoes and chick peas. Add the bay, thyme and soy sauce and check for seasoning. Add vegetable stock to cover and bring to a slow boil. Simmer for 1 to 1 1/2 hours until potatoes are fully cooked. For the last 10 minutes of cooking, add the bok choy and check again for flavor. In a large bowl, fill it with the vegetables and sauce. Garnish.
• Place veggies in a food processor and puree. Reheat puree in a saucepan. Mix creme fraiche and eggplant puree together. Ladle soup into a bowl and garnish with a dollop of creme fraiche mixed with eggplant puree.
• Yield: depends on leftovers

Steps:

• Wash the fennel, then remove the outer layer if it is tough. Cut the bulb in half, then slice into pieces about a half inch across and three inches long. Remove the leaves and chop them finely.
• Peel the carrots and cut them into slices about the size of the fennel pieces. Wipe the mushrooms clean, discard the tough stems and cut the caps into slices about a quarter-inch thick.
• Melt the butter in a large deep skillet over medium heat. Add the fennel and carrots and stir until they are coated. Add the vermouth, cover partway and simmer for five minutes. Add the mushroom slices, cover the pan partway again and simmer for an additional five minutes.
• Remove the cover, stir in the cream and reserved fennel leaves and cook until the liquid thickens a bit and the vegetables are tender but not limp. Season with salt and pepper to taste and serve hot.