Braised Winter Vegetables

Braised Winter Vegetables

Chef Bob

Good Day Alabama

Tuesday, December 1, 2009

BRAISED WINTER VEGETABLES

INGREDIENTS:
2 CUPS BUTTER NUT SQUASH (CUBED)
1 CUP ONIONS (CUBED)
1 CUP CELERY (CUBED)
1 CUP CARROTS (CUBED)
1 CUP TURNIP ROOT (CUBED)
1 CUP RUTABAGA (CUBED)
6-8 CLOVES GARLIC (WHOLE)
1 CUP POTATOES (CUBED)
SALT/PEPPER
ROSEMARY
OLIVE OIL
1 CUP STOCK

DIRECTIONS: BLANCH ALL YOUR VEGETABLES IN SALTY WATER FOR 3-4 MINUTES. SAUTE IN OIL THEN LAY IN A CASSEROLE DISH AND ADD VEGETABLE STOCK. SEAL WITH FOIL AND BAKE FOR 30 MINUTES TO AN HOUR AT 350 DEGREES.