Monday, April 14, 2014

Olive Oil Braised Veggies

Olive Oil Braised Veggies
Serves 4-6
Olive Oil Braised Veggies
Slow-braising vegetables has intrigued me for some time. I previously posted an interesting approach to braising asparagus ( Today was the day to try it. It changes everything. Braising isn’t just for meat.  The gentle cooking method, which calls for a small amount of liquid, low heat and a covered pot, can be used for a variety of veggies, as well. You can also reduce the flavorful cooking liquid and use it as an accompanying sauce. This is only one take on braising vegetables.  Others could certainly be added or substituted such as leeks, celery or fennel.
Stars of the show!
  • 1 C extra-virgin olive oil
  • 1 Tb anchovy paste
  • ½ tsp crushed red pepper flakes
  • 8 sun-dried tomatoes, thinly sliced lengthwise
  • 6 cloves garlic, peeled and smashed with side of a knife
  • 6 sprigs rosemary
  • 1 lemon, ends trimmed, thinly sliced crosswise, seeds removed
  • 1 large zucchini, cut diagonally into 1½” long pieces
  • 1 lb baby Yukon Gold or new potatoes
  • 1 medium head broccoli, cut into florets, stalk cut into large pieces
  • ½ medium head cauliflower, cut into florets, stalk cut into large pieces
  • 2 Tb finely chopped parsley
  • 2 sprigs marjoram, stems removed
  • Kosher salt & freshly ground black pepper

Put olive oil, anchovy paste, chile flakes, sun-dried tomatoes, garlic, rosemary, and lemon slices in 6 qt Dutch oven. Place over medium-high heat and cook, stirring occasionally, until fragrant and the garlic and the lemon slices are lightly browned, about 5 minutes.
Veggies in the pot

Slow cooked with the lemon slides

Add the zucchini in a single layer and cook, without stirring, until lightly browned, about 5 minutes. Flip the zucchini, and cook for 5 minutes more. Add the potatoes, broccoli, and cauliflower to the pot and stir once or twice to coat in oil.  Cook, covered, without stirring, until the vegetables begin to brown and soften, about 30 minutes.
Now add in the zucchini slices
Remove the vegetables from the heat, and stir in parsley and marjoram. Season to taste with salt and pepper. It's a great side dish and addition to any meal.

Bon Appetit!


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