Pan Braised Autumn Vegetables - Cincinnati News, FOX19-WXIX TV

Pan Braised Autumn Vegetables

PAN BRAISED AUTUMN VEGETABLES

 

 

2 TABLESPOONS                     OLIVE OIL

 

3-4 CLOVES                             GARLIC, BRUISED

 

1/2 POUNDS                             PARSNIPS, PEELED, CUT INTO SMALL PIECES

 

1/2 POUND                               SMALL CARROTS

 

1/2 POUND                               TURNIPS, CUT INTO SMALL PIECES

 

1 LARGE BULB                         FENNEL BULB, CUT INTO SMALL PIECES

 

1/2 TEASPOON             DRIED SAGE

 

                                                SALT AND PEPPER, TO TASTE

 

 

IN A LARGE NONSTICK PAN COMBINE ALL OF THE INGREDIENTS WITH ABOUT 1/4 CUP WATER.  COOK OVER HIGH HEAT, STIRRING OFTEN UNTIL THE WATER EVAPORATES.  ADD A LITTLE MORE WATER AND CONTINUE TO COOK UNTIL THE VEGETABLES ARE CARAMELIZED.  CAN ALSO BE BRAISED OUT SIDE ON THE GRILL IN A DISPOSABLE ALUMINUM PAN. ENJOY!

 

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