 is a combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature in liquid. data-pin-do=)
Braised Baby Carrots & Zucchini
March 24, 2015
Braised Baby Carrots & Zucchini do not take long too cook because they young and tender. Braising (from the French word, “braiser”) is a combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature in liquid.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 6 Servings
Directions
1Coat bottom of 9- or 10-inch heavy-bottomed saucepan with oil and place over medium-high heat. Add the onions and the baby carrots and cook, stirring often, for 7 to 10 minutes. (Although vegetables won’t brown evenly, they will get some color.) Next, add the zucchini. Cook, stirring often, until vegetables just begin to soften, about 5 minutes.
2In small cup, mix 2 tablespoons red wine vinegar with 2 tablespoons vegetable stock and add to vegetables. Shake pan or stir vigorously while liquid evaporates. Reduce heat to medium, add 1/4 teaspoon salt and 1/2 cup vegetable stock or water; cover tightly and cook for 10 minutes.
3To serve, add freshly ground pepper and garnish with chopped parsley.
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