A braised vegetable dish is prepared by browning the vegetables in fat and then simmering them in a flavored liquid on low heat. Ideally, the vegetables or meats are simmered in a crock pot, pressure cooker or a Dutch oven.
Selecting Vegetables for Braising
Hardier versions of vegetables are preferred for the braising process. Vegetables that braise well include onions, fennel, carrots, beets, sweet potatoes, leeks, parsnips, and squash. These can be combined with fruits to provide interesting tastes and textures to the dish.
How to Braise Vegetable?
Vegetables are first seasoned with salt and pepper and set aside. A slow cooker is used to heat the oil and the vegetables are browned in the pan. The oil is poured off and the pan is deglazed with broth or stock and the vegetables are added back to the pan. The liquid should only cover the vegetables halfway up to retain the texture and taste of the ingredients.
The cooker can also be shifted to the oven to continue the cooking process. The vegetables are served separately and the cooking liquid is thickened to make gravy. This slow cooking process softens the cellulose in the vegetables and stretches the starch. As the starch stretches, it starts absorbing the cooking liquid resulting in the stronger flavor of the braised vegetables.
Serving and Eating
Braised vegetables are usually served with roasts as a hot side dish. Meat may also be added to the braised vegetables while they cook.
Popular Braised Vegetable Recipes
- Vignon is a very famous slow cooker recipe for vegetables. In this dish, roman artichokes, young lettuce, asparagus, green peas, broad beans, and other vegetables are braised together with prosciutto slices, warm olive oil, salt, pepper, mint leaves and roasted faro.
- Moroccan braised vegetable dishes are made by simmering dates with vegetables like carrots, courgettes, garlic, sweet potatoes, and herbs. A very traditional pot called the tangine is used to carry out the slow simmering or braising process.
LeCrueset is a commercial appliances manufacturer that makes enameled pots that are ideal for braising. These pots may be transferred from the stove top directly to the oven as they are designed to be used in both locations.