About Braising 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 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 <phannema@wizard.ucr.edu> on Apr 08, 1998