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Flash-Braised Vegetable Medley

For a one-pan side dish, saute seasonal vegetables in a flavorful white wine and chicken broth sauce.

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3.5 by 10 people

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  • Makes: 6 servings
  • Start to Finish: 25 mins

Flash-Braised Vegetable Medley

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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Reviews (2)

10 Ratings
1053 Days Ago
Mediocre, but I would definitely use instead of frozen vegetables in http://www.campbellskitchen.com/recipes/mini-chicken-pot-pies-61701?fm=internal_search
1097 Days Ago
I cooked this tonight with a few changes. I used regular carrots cut to mimic the size of young carrots, used portabello mushrooms, chunks of regular onion, and (ooops!) found that I was out of marjoram so I used thyme. Despite that, it came out fantastic! What a great dish!

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