As the weather turns colder and the days grow shorter, the allure of hearty and comforting meals becomes irresistible. Braised winter vegetables offer a symphony of flavors and textures that warm the soul and nourish the body. Bursting with the essence of the season, these root vegetables, leafy greens, and cruciferous delights transform into culinary masterpieces when gently simmered in a flavorful broth. From rustic one-pot wonders to elegant side dishes, this article compiles a collection of tantalizing recipes that showcase the versatile beauty of winter vegetables. Discover the art of coaxing out their natural sweetness, earthy complexity, and vibrant colors as we embark on a culinary journey through the bountiful harvest of the winter season.
Let's cook with our recipes!
WINE-BRAISED DUCK WITH LENTILS AND WINTER VEGETABLES
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
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
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
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:
- Choose fresh, seasonal vegetables. This will ensure that your dish is packed with flavor and nutrients.
- Use a variety of vegetables. This will add color, texture, and flavor to your dish.
- Don't overcook the vegetables. They should be tender but still retain their shape.
- Use a flavorful braising liquid. This could be broth, wine, or even beer.
- Season the vegetables well. Salt, pepper, and herbs are all good options.
- Serve the vegetables warm. They can be served as a side dish or main course.
Conclusion:
Braised winter vegetables are a delicious and healthy way to enjoy the best of the season's produce. By following these tips, you can create a dish that is both flavorful and nutritious.
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