Braised Winter Vegetables with Butter and Herbs
DescriptionPerfect cold weather comfort food: hearty root vegetables, fennel, and onion, gently braised in our veggie stock, then tossed with a little butter and chopped fresh herbs. This dish is the perfect side for roast chicken or pork, or serve it up as a main course over rice, mashed potatoes, or couscous--or add more stock to make a warming soup.
- 2 tablespoons olive oil
- 4 small onions, cut in 1-inch wedges
- 4 medium carrots, peeled and cut in 1-inch chunks
- 2 medium parsnips, peeled and cut in 1-inch chunks
- 4 small turnips (16 ounces total), peeled and cut in 1-inch wedges
- 2 medium bulbs fennel, trimmed and cut crosswise in 1-inch slices
- 1 bouquet garni (1 sprig fresh thyme, 1 bay leaf, and 4 parsley stems, tied with twine)
- Kosher salt and freshly ground black pepper
- 2 teaspoons Veggie-Stock Gold® dissolved in 1 cup hot water
- 4 tablespoons unsalted butter
- 4 tablespoons chopped fresh herbs (such as parsley, thyme, and chives)
- Preheat the oven to 350 degrees. Heat the olive oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the other vegetables, the bouquet garni, and salt and pepper to taste. Raise the heat to medium high and cook until the vegetables are lightly browned, 5 to 7 minutes.
- Add the diluted Veggie-Stock Gold® and bring to a boil. Cover the pot, put it in the oven, and bake until the vegetables are fully cooked but still hold their shape, 20 to 25 minutes. With a slotted spoon, transfer the vegetables to a serving bowl.
- Bring the pan juices to a boil over medium heat. (If there's a lot of liquid left, boil until reduced to about 1/2 cup.) Discard the bouquet garni. Whisk in the butter and herbs. Spoon the sauce over the vegetables and serve.