When most folks think of braising, they think of meat. It turns out though that you can also braise vegetables–and when you do, they turn out dang tasty! What I love most about braising vegetables is the versatility. All sorts of hearty vegetables lend themselves to being braised and while the most traditional method uses broth as a cooking liquid, you can totally get creative here. I’ve used wine, beer, Asian-inspired cooking liquids, you name it. See how easy braising is yourself in this month’s Como Water basic cooking class video! And after watching the video, check out more information on braising below, including three Como Water braised vegetables recipes. Enjoy! 😀
- Combination of browning and steaming
- Add a wee bit of olive oil or Earth Balance (or butter, etc.) to medium sized pan. Heat over medium high.
- Add veggies. Brown (for a couple of minutes, do not disturb!). Add cooking liquid of choice (beer, wine, broth, etc.), along with a pinch of salt, pepper, and sugar (or sweetener of choice).
- Reduce heat to medium low. Cover. Cook, stirring occasionally until veggies are tender. Voila. There are variations of this method, but these are the basics. Check out three other Como Water braised veggies recipes below: