Try this About Braising Vegetables recipe, or contribute your own.
Suggest a better description*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 foods 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
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Serving Size: 1 Serving (478g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 287 | ||
Calories from Fat: 21 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 211.4mg | 7 % | |
Potassium 950.1mg | 25 % | |
Total Carbohydrate 60.3g | 18 % | |
Dietary Fiber 17.9g | 72 % | |
Sugars, other 42.4g | ||
Protein 14.9g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 287
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