Braised Baby Carrots & Zucchini

Braising (from the French word, “braiser”) is a combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature in liquid.  Because baby vegetables are young and tender, they do not take long to cook, only about 20 minutes. 


Braised Baby Carrots & Zucchini

Serves 6

½ Tbs olive oil
1 small onion, chopped
1 lb baby carrots
1 lb baby zucchini
2 Tbs red wine vinegar
2 Tbs vegetable stock or water
½ tsp sea salt
½ cup vegetable stock or water
½ tsp freshly ground black pepper
2 Tbs fresh parsley, chopped for garnish

Coat bottom of 9- or 10-inch heavy-bottomed saucepan with oil and place over medium-high heat. Add the onions and the baby carrots and cook, stirring often, for 7 to 10 minutes. (Although vegetables won’t brown evenly, they will get some color.) Next, add the zucchini. Cook, stirring often, until vegetables just begin to soften, about 5 minutes.

In small cup, mix 2 tablespoons red wine vinegar with 2 tablespoons vegetable stock and add to vegetables. Shake pan or stir vigorously while liquid evaporates. Reduce heat to medium, add 1/4 teaspoon salt and 1/2 cup vegetable stock or water; cover tightly and cook for 10 minutes.

To serve, add freshly ground pepper and garnish with chopped parsley.

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