Browns for deep flavor
&
Simmers for tender texture
Use a sauté pan, follow by a simmer with a lid in a very small amount of water = vegetables with great flavor and cooked through which are moist and lightly sauced.
Liquid = 1/3 cup (75 ml) (Brussels sprouts or potatoes add a few more tablespoons/+15 ml)
Cut the vegetables into small or medium-size pieces = cook through quickly and evenly.
Tools = tongs for turning, wooden spoon for scraping up brown bits (adds taste), a scale is useful or estimate the amount
Cooking time = depends on the heat and the pan; can lower the heat if they are browning too fast, about 30 minutes
Chart =
- asparagus: cut into medium-thick pieces, trim tough ends 6-7-inch (15,25 to 17,75 cm) long
- broccoli crowns: cut into medium florets, halved, each piece has a flat side
- Brussels sprouts (2-3 Tbs/15-30 ml) more liquid: trim, halved
- carrots: peeled, trim both ends, cut into 2-3-inch (5-7,5 cm) long and about 3/8-inch (9,5 mm) wide into sticks
- cauliflower florets: cut into medium florets, halved, each piece with one flat side
- green beans: trim ends
- parsnips: peeled, cut into sticks about 3-inch (7,5 cm) long and about 1/2-inch (1,25 cm) wide
- potatoes: halved
- bok choy: 6 to 7-inch (15,25 to 17,75 cm) long, 2-inch (5 cm) wide, halve lengthwise
- zucchini: 1/4-inch (6,5 mm) pieces
Combine and cook = carrots, green beans and asparagus; broccoli and cauliflower
Options to add after braising =
- ginger
- garlic
- wine
- juice
- broth
- butter
- yogurt
- cream
- herbs and/or spices (See "Nutritional Information" article "Spices".)
- organic nuts
- olive oil
- mustard (sweet, fruit, herb, or hot)
- vinegar (white, red, apple, Balsamic)
- organic lemon or lime juice and/or zest
