About Braising Vegetables

Title:
About Braising Vegetables

Yield:
1 Servings

Categories:
About,
Vegetables,
Stews




Ingredients:





   1/4 c  Water


     2 c  Vegetables






 *Braising is similar to stewing but uses less liquid compared to


 water-steaming, it develops greater nuances of flavor and preserves more


 color in vegetables.


 


 *Some recipes for braised vegetables call for a combination of cooking


 methods: Certain ingredients -- usually carrots or other dense-textured


 vegetables?may be first sauteed in oil or butter to develop color and


 flavor, then cooked slowly in a small amount of liquid: wine, sherry,


 vegetable stock, defatted beef or chicken stock, or a combination of these.


 


 *The steam-filled atmosphere inside a tightly covered pan or casserole


 releases the food's essential oils and juices, enhancing the taste and


 aroma of the vegetables and creating an appetizing glaze.


 


 *Any root vegetable -- carrots, onions, leeks, celeriac -- is a candidate


 for braising; so are celery, cabbage, Belgian endive, fennel and broccoli,


 or a medley of these vegetables. Swiss chard, kale and mustard braise well


 if cooked in a very small amount of liquid until barely wilted.


 


 TIPS **Start the braising process with about 1/4 cup liquid per 2 cups of


 vegetables, adding more only if the food cooks dry before it is tender.


 


 **Any heatproof casserole with a tight-fighting lid can be used for


 braising as long as the dish conducts heat well.


 


 **Braising can be done on top of the stove or in an oven.


 


 **Braising times depend on the variety of vegetables used, their size and


 shape, their maturity and freshness.


 


 See "Braised Carrots and Baby Onions in White Wine" for sample recipe


 


 *Universal Press Syndicate, 1998/04/08 >Riverside PE


 >Hanneman/Buster/McRecipe


 


 Recipe by: Annette Gooch, UPS


 


 Posted to MC-Recipe Digest by KitPATh 
on Apr 08,


 1998