Braised Baby Vegetables
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Contents |
[edit] Description
[edit] Ingredients
- 1/2 Tbs. olive oil
- 1 lb. small white onions, about 2 inches in diameter, peeled
- 1 lb. baby carrots, scrubbed
- 1 lb. baby zucchini, scrubbed
- 1 lb. baby pattypan squash, scrubbed
- 4 Tbs. red wine vinegar
- 4 Tbs. vegetable stock or water
- 1/2 tsp. sea salt
- 1 cup vegetable stock or water
- 1/2 tsp. freshly ground black pepper
- 2 Tbs. chopped fresh parsley for garnish
[edit] Directions
Coat bottom of 9- or 10-inch heavy-bottomed saucepan with oil and place over medium-high heat. Add half the onions and half the baby carrots and cook, stirring often, for 7 to 10 minutes. (Although vegetables won’t brown evenly, they will get some color.) Add half the zucchini and half the pattypan squash. Cook, stirring often, until vegetables just begin to soften, about 5 minutes.
In small cup, mix 2 tablespoons red wine vinegar with 2 tablespoons vegetable stock and add to vegetables. Shake pan or stir vigorously while liquid evaporates. Reduce heat to medium, add 1/4 teaspoon salt and 1/2 cup vegetable stock or water; cover tightly and cook for 10 minutes. Repeat process with second batch.
To serve, add freshly ground pepper and garnish with chopped parsley.
