Braised Vegetables Recipe

Braised Vegetables Recipes

Ingredients :

1 pound

2 tablespoons

1/2 - 3/4 cup

1/2 teaspoon


butter or olive oil



freshly ground black pepper

Method :
  1. Cut the roots and all of the tough green tops off the leeks, leaving only the white and the most tender green part.

  2. Slice them in half lengthwise and rinse, making sure to get any grit out.

  3. In a large saucepan, heat the butter or olive oil over medium heat.

  4. Add the leeks and stir to coat.

  5. Cook for about 5 minutes, then pour in the water and add salt and pepper.

  6. Cover loosely and simmer very gently for 15-20 minutes, until the leeks are tender and most of the water has evaporated.

Serves 4

Braising is for vegetables that need an extra bit of moist cooking that sautéing can't provide. Leeks, radicchio, asparagus, celery, Belgian endive, fennel, carrots, and others can be braised with excellent results and not a lot of prep work.

You can simply split and clean leeks and endive, lightly chop Swiss chard and radicchio, leave asparagus whole, halve stalks of celery, and cut fennel into slices.

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