Flash-Braised Vegetable Medley

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