As the cold sets in, get out your big pots and create lovely winter vegetables (particularly root vegetables) cooked in balsamic vinegar, rosemary, and olive oil. Some root vegetables will stand out more than others such as carrots and radishes can take the heat. While the fennel and onions may be background players and disintegrate. This is okay – they add lots of great flavor! Dig around your refrigerator and pantry to see what veggies and herbs you have. Any will be great in this braised winter pot!
Serve these straight from the pot or layered on a platter – all the beautiful colors will shine through. To add one more element of produce, make mashed potatoes and serve the winter vegetables on top!
Featured Veggies:
Whole Carrots
Radishes
i’itois onions
Fennel
Fresh Rosemary
From, Chef Courtney at Nutrition Thyme RD
www.nutritionthymerd.com
Herb Braised Winter Veggies
Equipment
- Medium Pot
- Cutting Board
- Tongs
Ingredients
- 1 lb carrots, whole peeled, trimmed
- 1/2 lb radishes, whole trimmed
- 1/4 lb i'itois onions, whole with stems
- 1/4 lb fennel sliced
- 2 tbsp rosemary, fresh
- 2 tbsp water
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/2 tsp black pepper
Instructions
- In a medium saucepot, add water, balsamic vinegar, olive oil, salt, pepper; Stir
- Clean and trim vegetables, add whole (if carrots are really thick, cut in half lengthwise)
- Add whole rosemary leaves and mix together until all coated
- Cover and cook on low for 15-20 minutes, check at 15 minutes for the level of doneness you want (crunchy or soft)
- Serve with more balsamic vinegar and a little butter
