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Recipe Name: About Braising Vegetables Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 1

1/4 Cup(s) Water
2 Cup(s) Vegetables
Braising is similar to stewing but uses less liquid compared to
water-steaming, it develops greater nuances of flavor and preserves
more color in vegetables. *Some recipes for braised vegetables call
for a combination of cooking methods: Certain ingredients -- usually
carrots or other dense-textured vegetablesmay be first sauteed in oil
or butter to develop color and flavor, then cooked slowly in a small
amount of liquid: wine, sherry, vegetable stock, defatted beef or
chicken stock, or a combination of these. *The steam-filled
atmosphere inside a tightly covered pan or casserole releases the
food's essential oils and juices, enhancing the taste and aroma of the
vegetables and creating an appetizing glaze. *Any root vegetable --
carrots, onions, leeks, celeriac -- is a candidate for braising; so
are celery, cabbage, Belgian endive, fennel and broccoli, or a medley
of these vegetables. Swiss chard, kale and mustard braise well if
cooked in a very small amount of liquid until barely wilted. TIPS
**Start the braising process with about 1/4 cup liquid per 2 cups of
vegetables, adding more only if the food cooks dry before it is
tender. **Any heatproof casserole with a tight-fighting lid can be
used for braising as long as the dish conducts heat well. **Braising
can be done on top of the stove or in an oven. **Braising times depend
on the variety of vegetables used, their size and shape, their
maturity and freshness. See "Braised Carrots and Baby Onions in White
Wine" for sample recipe *Universal Press Syndicate, 1998/04/08
>Riverside PE >Hanneman/Buster/McRecipe Recipe by: Annette Gooch, UPS
Posted to MC-Recipe Digest by KitPATh <> on Apr
08, 1998

Nutrition (calculated from recipe ingredients)
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 1.8mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g

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