BRAISED VEGETABLES RECIPES
THREE-IN-ONE BRAISED VEGETABLES RECIPE | BBC GOOD FOOD
This dish is so handy - while the veg cook, you're making a tasty stock for the gravy, too
Provided by Barney Desmazery
Categories Dinner, Side dish, Vegetable
Total Time 15 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 103 calories, FatContent 4 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 7 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.62 milligram of sodium
BRAISED VEGETABLES FROM THE OVEN RECIPE | EAT SMARTER USA
The Braised Vegetables from the Oven recipe out of our category Stew! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Total Time 50 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Rinse the bell peppers and cut into quarters, remove the seeds and cut lengthwise into pieces. Rinse and peel the zucchini and eggplant.
- Cut the zucchini into slices and the eggplant into cubes. Peel the onion and cut lengthwise into slices. Rinse the tomatoes, cut into quarters, remove the seeds and cut into pieces. Peel and chop the garlic. Put the vegetables in a greased baking dish, season with salt, pepper and herbs de Provence seasoning. Pour in 250 ml (approximately 1 cup) of hot broth with the oil and lemon juice. Cook the ratatouille in a preheated oven (220°C) (approximately 425°F) for about 30 minutes. Braise and stir occasionally. Serve.
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