Flash-Braised Vegetable Medley

Flash-Braised Vegetable Medley + enlarge image
3 users rated this recipe an average rating of 3.5
Makes:
6 servings
Start to Finish:
25 mins
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Flash-Braised Vegetable Medley

Ingredients
2
tablespoons butter
1 1/2
pounds young spring carrots, trimmed and scrubbed, or large carrots, peeled and cut into 3-inch pieces
8
ounces button mushrooms, quartered or halved if large, and/or other mushrooms, such as oyster or morel*
6
ounces pearl or whole boiling onions, peeled
3
cloves garlic, chopped
1/2
cup dry white wine or chicken broth
1
cup chicken broth
2
tablespoons snipped fresh marjoram
1/2
teaspoon kosher salt
1/4
teaspoon freshly ground black pepper
8
ounces fresh asparagus, trimmed and cut into 2- to 3-inch pieces
 
Lemon wedges

Directions

  1. In an extra-large skillet melt butter over medium heat. Add carrots and mushrooms; cook for 3 minutes, stirring occasionally. Add onions and garlic; cook and stir for 2 minutes more. Increase heat to medium-high. Carefully add wine; cook for 1 minute or until wine has almost evaporated. Add chicken broth, 1 tablespoon of the marjoram, the salt, and pepper; reduce heat to medium. Cover; cook for 8 to 10 minutes or until vegetables are fork-tender. Remove from heat. Add asparagus; cover. Let stand for 5 minutes. Sprinkle with the remaining marjoram. Serve with lemon wedges.

From the Test Kitchen

*If using morel mushrooms, place mushrooms in a pan or bowl. Cover with water; add a dash of salt. Soak mushrooms for 10 to 15 minutes. Drain, rinse, and repeat two more times. Pat mushrooms dry. Trim ends of stems, if necessary.

Nutrition Facts

(Flash-Braised Vegetable Medley)
    Per serving:
  • 132 kcal cal.,
  • 4 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 11 mg chol.,
  • 425 mg sodium,
  • 19 g carb.,
  • 5 g fiber,
  • 9 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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