Flash-Braised Vegetable Medley
- Makes: 6 servings
- Start to Finish: 25 mins
- 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
- 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 ,
- 4 g fat
- (3 g sat. fat ,
- 0 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 11 mg chol. ,
- 425 mg sodium ,
- 19 g carb. ,
- 5 g fiber ,
- 9 g sugar ,
- 4 g pro.
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