Braised Vegetable Recipes

BRAISED PORK AND VEGETABLE STEW

Braised Pork and Vegetable Stew image

This braised pork stew is warming and comforting! Great over mashed potatoes, noodles, or rice.

Provided by Michelle Klingbeil

Categories Soups, Stews and Chili Recipes Stews Pork

Time 1h20m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 pound pork butt steaks, cubed
½ medium head cabbage, chopped
1 onion, chopped
1 cup chopped carrots
2 stalks celery, chopped
1 clove garlic, chopped
1 cup chicken stock
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard powder
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup water
1 tablespoon cornstarch

Steps:

Heat oil in a Dutch oven over medium heat. Add pork; cook and stir until browned, 6 to 8 minutes. Remove to a dish.
Add cabbage, onion, carrots, celery, and garlic to the hot pot; saute for 10 minutes. Add pork back to the pot with chicken stock, cider vinegar, Worcestershire sauce, mustard powder, salt, and pepper. Simmer until pork is tender, 30 to 40 minutes.
Whisk water and cornstarch in a small bowl; pour into the stew. Cook and stir until thickened, about 5 minutes.

Nutrition Facts : Calories 240.6 calories, Carbohydrate 16.4 g, Cholesterol 50 mg, Fat 12.8 g, Fiber 4.6 g, Protein 15.2 g, SaturatedFat 3.8 g, Sodium 1003.6 mg, Sugar 7.4 g

BRAISED LAMB SHANKS WITH PEPPERS

Braised Lamb Shanks With Peppers image

Hearty and aromatic, this braised lamb dish, adapted from my mother, Annette Gertner, takes inspiration from the Middle East by way of Eastern Europe. It simmers mostly unattended and even benefits from being made earlier in the day - or even a day or two in advance - and reheated. The four shanks yield four copious portions. (The recipe will serve six if every guest does not insist on having a bone.) Orzo alongside will sop up the sauce.

Provided by Florence Fabricant

Categories meat, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

4 small-to-medium lamb shanks (3 to 3 1/2 pounds), excess fat and silver skin removed
2 tablespoons extra-virgin olive oil
Salt and ground black pepper
1 large green bell pepper, cored, ribs removed, cut in 1/2-inch strips
1 large red bell pepper, cored, ribs removed, cut in 1/2-inch strips
4 small yellow onions (about 1 pound), peeled and quartered vertically
3 large garlic cloves, smashed
1 teaspoon dill seed, crushed in a mortar
1 teaspoon paprika, preferably Hungarian
1/2 teaspoon ground cinnamon
1 cup chicken stock
1/2 cup dry red wine
3 tablespoons tomato paste
1 tablespoon dried oregano
3 tablespoons lemon juice
2 tablespoons minced fresh dill

Steps:

Pat dry lamb shanks. In a heavy casserole or Dutch oven that will hold all the shanks, heat oil on medium-high. Add lamb shanks and brown on all sides, about 10 minutes. Remove to a platter. Season with salt and pepper. Reduce heat to medium-low.
Add bell peppers and onions to the pan. Sauté, stirring, until the vegetables wilt and just begin to color, 5 to 6 minutes. Add garlic, dill seed, paprika and cinnamon. Stir. Add stock and wine. Bring to a simmer. Stir in tomato paste and oregano. Season with salt and pepper. Stir in lemon juice. Return lamb shanks to the pot along with any juices on the platter. Cover them with a piece of parchment or waxed paper, cover pot with lid, reduce heat to very low and cook about 2 hours, basting the shanks occasionally and turning them at least once until the meat is very tender when pierced with a knife.
Remove shanks from the pot. Increase heat to medium and reduce sauce by about a third, about 10 minutes. Taste and season with salt and pepper as needed. Return shanks to the pot, baste and reheat. Serve directly from the casserole or transfer to a serving dish. Strew with fresh dill before serving.

SOY-BRAISED VEGETABLE JJIM (KOREAN VEGETABLE STEW)

Soy-Braised Vegetable Jjim (Korean Vegetable Stew) image

Inspired by Korean kalbi jjim (braised short ribs), this satisfying vegetarian one-pot meal features cremini mushrooms alongside hearty potatoes, squash, carrots and Korean radishes. The vegetables braise and release sweet juices into the pot, creating a deep, savory sauce infused with fragrant garlic and ginger. Since this stew is all about the vegetables, treat them well by cooking it in the oven. It's gentler on the vegetables, which have a tendency to fall apart when cooked over direct, aggressive heat. Vibrant orange kabocha squash has a rich, firm flesh, but lighter butternut squash is a good alternative. Leftovers can be transformed into a versatile tasty ragù: Simply chop the vegetables, simmer with crushed tomatoes and finish with grated Parmigiano-Reggiano.

Provided by Kay Chun

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons neutral oil, such as safflower or canola
8 ounces cremini mushrooms, trimmed and halved or quartered if large
Kosher salt and black pepper
3 scallions, finely chopped, plus more for garnish
2 tablespoons minced garlic
2 teaspoons minced fresh peeled ginger
3/4 cup low-sodium soy sauce
3 tablespoons turbinado sugar or 2 tablespoons light brown sugar
1 1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
1 pound Korean radish, peeled and cut into 1-inch cubes
1 pound kabocha squash, peeled, seeded and cut into 1/2-inch cubes
8 ounces large carrots, peeled and sliced into 1/2-inch-thick rounds
Steamed rice, for serving
Kimchi and toasted sesame oil, for serving (optional)

Steps:

Heat oven to 425 degrees. In a large Dutch oven, heat 2 tablespoons of the oil over medium-high. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until they start to soften, about 3 minutes. Add remaining 1 tablespoon oil, scallions, garlic and ginger, stirring constantly until fragrant, about 1 minute. Add soy sauce, sugar, potatoes, radish, 1 teaspoon black pepper and 1 cup of water, and mix well. Bring to a boil over high heat.
Cover and bake for 15 minutes, then stir in squash and carrots until well incorporated. Cover and bake until all the vegetables are tender, about 15 minutes longer.
Gently stir to evenly coat the vegetables in the sauce. Divide the stew in bowls and garnish with scallions. Serve with rice and kimchi, and drizzle with sesame oil, if using.

THREE-IN-ONE BRAISED VEGETABLES

Three-in-one braised vegetables image

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

Time 15m

Number Of Ingredients 5

Ingredients

400g ready-trimmed Brussels sprout , halved
2 large carrots , sliced on the diagonal
1 chicken stock cube
25g butter
100g frozen pea

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, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.62 milligram of sodium

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