Best 2 Braised Winter Vegetables Recipes

In this culinary journey, we'll guide you through a delightful symphony of flavors with our curated collection of braised winter vegetable recipes. From the earthy sweetness of roasted root vegetables to the tender embrace of slow-cooked greens, each recipe unveils the hidden treasures of the winter harvest. Discover the art of transforming humble ingredients into extraordinary dishes that will warm your soul and tantalize your taste buds.

Our culinary adventure begins with a classic Braised Winter Vegetables recipe, where vibrant root vegetables, hearty greens, and aromatic herbs unite in a cozy embrace. Witness the transformation as ordinary ingredients transform into a symphony of flavors, all while enveloped in a rich and savory broth.

Next, embark on a taste of tradition with our Braised Red Cabbage and Apples recipe. This German-inspired dish takes center stage, boasting vibrant red cabbage, sweet apples, and a hint of tangy vinegar. Its captivating color and distinctive flavor will leave you craving more.

For those seeking a hearty and comforting meal, our Braised Winter Greens with Bacon recipe will surely satisfy. Tender collard greens, kale, or mustard greens are lovingly braised in a savory bacon-infused broth, resulting in a dish that's both robust and comforting.

Vegetarians and vegans can rejoice in the delectable Braised Winter Vegetables with Chickpeas recipe. This plant-based delight features an array of seasonal vegetables, chickpeas, and a flavorful tomato-based sauce. Its vibrant colors and satisfying texture make it a feast for the eyes and the palate.

Finally, our Braised Fennel and Oranges recipe offers a unique and refreshing twist to the classic braising technique. Sweet fennel and juicy oranges mingle in a citrusy broth, creating a dish that's both elegant and approachable. Prepare to be captivated by its vibrant flavors and stunning presentation.

So, gather your ingredients, ignite your culinary passion, and let's embark on a culinary journey that celebrates the beauty and bounty of winter's harvest.

Here are our top 2 tried and tested recipes!

WINE-BRAISED DUCK WITH LENTILS AND WINTER VEGETABLES

Wine-Braised Duck With Lentils and Winter Vegetables image

These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich - a perfect cool weather meal rounded out with earthy lentils and root vegetables. For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute.

Provided by David Tanis

Categories dinner, soups and stews, main course

Time 2h

Yield 6 servings

Number Of Ingredients 25

Ingredients

6 whole duck legs, about 3 pounds
Salt and pepper
1 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1 bay leaf
1 sprig thyme
1/2 teaspoon fennel seeds, crushed
6 allspice berries
2 tablespoons tomato paste
2 tablespoons all-purpose flour
4 cups/1 quart chicken broth
1/2 cup dry red wine
1 cup small lentils, preferably French du Puy or Italian Castelluccio, picked over and rinsed
Salt and pepper
2 whole cloves
1 bay leaf
1 small onion, peeled and halved
1 large sprig fresh thyme
1/2 pound carrots, peeled and cut into large chunks
1 pound celery root, peeled and cut into large chunks
1/2 pound parsnips, peeled and cut into large chunks
3 tablespoons unsalted butter
2 tablespoons chopped parsley
2 tablespoons snipped chives

Steps:

Heat oven to 350 degrees. Trim the duck legs, keeping the skin intact but removing any extraneous fat. Lay them in one layer on a baking sheet and season generously on both sides with salt and pepper.
Heat a large skillet or Dutch oven on the stovetop over medium-high heat. Add duck legs, skin-side down, and cook until nicely browned, about 10 minutes. (The legs will render a fair amount of fat as they cook.) Flip and cook for about 5 minutes more, until lightly browned. Remove legs from pan and set aside.
Pour off all but 3 tablespoons fat from the pan (reserve it for another use). Place pan back on the stove over medium heat. Add onion, carrot and celery, salt lightly, and cook, stirring, until softened, about 5 minutes. Stir in bay leaf, thyme sprig, fennel seed and allspice. Continue to cook, stirring, until vegetable mixture is lightly browned, about 5 minutes more.
Add tomato paste and flour to vegetable mixture and stir well to coat. Cook for a minute or so, then add chicken broth and wine and bring to a simmer. Return duck legs to pan in one layer, skin-side up. (The liquid will not completely cover the legs.)
Cover pan and bake for about 45 minutes, until legs are tender when probed with the tip of a paring knife.
Cook the lentils: Pick over lentils for rocks and debris, then rinse well. Place in a saucepan with a good pinch of salt. Using the cloves, pin the bay leaf to the onion. Add to the pot along with thyme sprig. Cover lentils with water by about 2 inches and bring to a boil. Reduce heat to a simmer and cook, covered with lid ajar, until tender, about 20 to 30 minutes. Taste often so that lentils are neither under nor over-cooked. Adjust seasonings with salt and pepper.
When duck legs are cooked, remove from the oven and reduce the heat to 225 degrees. Transfer duck legs to an ovenproof serving dish, cover, and keep warm in the oven. Pour braising liquid into a saucepan. Spoon off any fat that rises to the surface and discard. Simmer braising liquid over medium heat until slightly thickened. Pour liquid over duck legs in the serving dish.
Meanwhile, cook the vegetables: Bring a pot of well-salted water to a boil. Add carrots, celery root and parsnips. Simmer until tender, about 8 to 10 minutes, then drain and toss gently with butter. Sprinkle with half the parsley and chives.
To serve, place a duck leg, some lentils and a spoonful of vegetables on each plate. Spoon sauce over duck leg and finish with more parsley and chives. Alternatively, pass everything on platters, family-style.

BRAISED WINTER VEGETABLES

Braised Winter Vegetables image

Try these flavorful root vegetables simmered in a seasoned broth from our Test Kitchen. The good-for-you blend makes a comforting side dish with hearty entrees and roasts.

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 medium onion, coarsely chopped
2 garlic cloves, coarsely chopped
4-1/2 teaspoons canola oil
1 medium sweet potato, peeled and cut into 1-1/2-inch cubes
1 medium potato, peeled and cut into 1-1/2-inch cubes
1 small rutabaga, peeled and cut into 1-1/2-inch cubes
2 medium carrots, cut into 1-inch pieces
1 medium parsnip, peeled and cut into 1-1/2-inch pieces
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1/2 cup reduced-sodium chicken broth or vegetable broth

Steps:

In a large heavy saucepan or Dutch oven coated with cooking spray, saute onion and garlic in oil until tender. Stir in the vegetables and seasonings. Add broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender., Uncover and increase heat to medium-high; cook until most of the liquid has evaporated. Discard bay leaf before serving.

Nutrition Facts : Calories 92 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 349mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

Select fresh and firm winter vegetables. Look for vegetables that are free of blemishes and bruises.
Cut the vegetables into uniform pieces so that they cook evenly.
Use a heavy-bottomed pot or Dutch oven for braising. This will help to distribute the heat evenly and prevent the vegetables from sticking.
Brown the vegetables before braising them. This will add flavor and color to the dish.
Use a flavorful braising liquid. This could be anything from chicken broth to vegetable broth to red wine.
Add herbs and spices to the braising liquid to enhance the flavor of the vegetables.
Cover the pot and braise the vegetables over low heat until they are tender. This could take anywhere from 30 minutes to 2 hours, depending on the type of vegetables you are using.
Serve the braised vegetables as a side dish or main course. You can also use them as a filling for tacos, burritos, or quesadillas.

Conclusion:

Braised winter vegetables are a delicious and healthy way to enjoy the bounty of the season. By following these tips, you can create a dish that is both flavorful and nutritious. So next time you're looking for a comforting and satisfying meal, give braised winter vegetables a try. You won't be disappointed!