Braised Winter Vegetables with Butter and Herbs

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Ingredients

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 dilutedVeggie-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.

Wine Pairing: unoaked Chardonnay or Beaujolais

Filed in: Butter, Degree of Difficulty, Dietary Lifestyle, Dress Up the Ordinary, Everyday Meals, Feed My Family Well, Gluten-Free, Herbs, How I Want to Cook, Impress My Friends, Moderate Family Recipes, Our Family Recipes, Recipes by Category, Recipes by Product, Vegan / Vegetarian, Vegetable-Based Recipes, Vegetables, What's For Dinner?