The Braising Of Vegetables

Braising Vegetables

Braising is a very simple way of cooking and it's super healthy also and it take very little effort just a few minutes of your time  so try it then share the results with your friends and family. In the photo you see, they are braised green beans.
Braising is a very simple way of cooking and it's super healthy also and it take very little effort just a few minutes of your time so try it then share the results with your friends and family. In the photo you see, they are braised green beans. | Source

Braising Techniques

Braising applies not only to meats, poultry and game, but also to many types of vegetables, especially those that are green and leafy, such as lettuce, endive, chicory, celery and cabbage. Artichokes, Brussels sprouts, chestnuts, onions, leeks and such root vegetables as carrots and turnips are also delicious braised. This is a distinctively French way of cooking vegetables and well worth trying, as the result is delicious and far different from that of simple boiling. To remove the bitterness or pungent flavor from a vegetable such as endives or old turnips, you may blanch them before braising, either by putting them in cold water, bringing them slowly to a boil, and draining, or by plunging them into boiling salted water and letting the water return to the boil for a few minutes.

Vegetables may be braised in the oven or on the range. Oven-braised vegetables are usually cooked in a shallow, fireproof covered casserole or in a baking dish large enough to hold them in a single layer with butter, seasonings and stock and covered with a piece of buttered waxed paper. Sometimes the dish is buttered and occasionally the vegetables are arranged on a bed of chopped onion and carrot with an herb bouquet and bacon, to give them a very rich flavor (this may be done with lettuce, celery or endive). Oven cooking is recommended for vegetables that need gentle heat and long slow cooking. You can cook hardier vegetables, like onions, carrots and turnips, more quickly in a covered skillet over direct heat. In either case, after you have removed the vegetables from the braising dish, pour the cooking juices, strained, reduced and thickened if necessary, over them as a flavorful sauce.

Now since I gave you some direction on how to braise vegetables I want to share some braising recipes that I think you will love so please try them then share them with you family members on face book pintrest or on your own personal website.

Recipe one begins with:

Braised green beans

2 tablespoons of olive oil

1 1/2 pounds of green beans, tips cut off and slice in half lengthwise

4 green onions finely chopped

1/2 cup of finely chopped parsley

1 cup of Italian canned tomatoes

salt, pepper to taste

Pour the oil into the bottom of a heavy saucepan and add the beans, onion, parsley, tomatoes, salt and pepper. Cover and simmer slowly for 20-30 minutes, or until beans are tender. This is a very tasty recipe that will serve 5-6 people very easy.

And the next recipe is:

Sicilian braised fennel

6 small of fennel

3 tablespoons of olive oil

1/4 cup of finely chopped onion

1 clove of garlic, minced

3/4 teaspoon of sea salt

1/2 teaspoon of freshly ground black pepper

1/2 cup of chicken broth

4 tablespoons of grated Parmesan cheese

Trim the fennel, discarding the tops, stems and tough outer leaves. Cut into 4 and wash. Drain well. Heat the oil in a skillet; saute the onion 5 minutes. Add the garlic and fennel; sprinkle with salt and pepper. Saute 10 minutes, shaking the skillet frequently. Add the broth; cover and cook oven low heat 15 minutes or until tender. Sprinkle with the cheese and place under a hot broiler for 2 minutes to brown the cheese. You just have to try this tasty recipe this will really wow your guest and it will serve about 6 people so try it very soon.

And the final recipe to share is:

Braised onion slices

2 tablespoons of olive oil

2 tablespoons of butter

4 large onions, peeled and cut in 1' slices

1 teaspoon of sea salt

1/2 teaspoon of finely ground black pepper

1/4 cup of broth

1/4 cup of scotch whisky

Melt oil and butter in a heavy saucepan. Add onions and sear over high heat 2 minutes. Add salt, pepper, broth and reduce heat. Cover and simmer for 10 minutes or until just tender. Add whisky and let the sauce cook down slightly. Serve with beef, lamb or chicken. To be honest with you it dose not matter if you serve these as a side dish add to a sandwich into a sauce or what ever you want you will make these again so try it and share with you family and friends very soon.

Variation: Add 2 tablespoons sultana raisins previously soaked in the whisky. This is just anther way to make a different flavor profile to this tasty treat so try it both ways and enjoy.

I'm so sorry that I could not post all the photos of the dishes but for some reason I could not get it to work but if you try these recipes you will love them and if you follow my way of braising using what you like to eat you will never stop cooking your vegetables this way it's super simple and so easy so please try and enjoy.......Happy Eating.

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Comments 2 comments

peachpurple profile image

peachpurple 3 years ago from Home Sweet Home

i find braising vegetables are healthy way of consuming food. Very useful hub


thehandicappedchef@gmail.com 3 years ago

peachpurple Braising is a very good way of eating healthy n it also seals in the natural flavor of the vegetables please try it and let me know how it turns out and thank you for the comments.

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