Braised Baby Vegetables

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Braised Baby Vegetables

 

8 Servings

 

Because baby vegetables are young and tender, they do

not take long to cook, only about 20 minutes. Packaged

baby carrots tend to be short and thick. Try to buy

fresh and slender carrots with their tops for this

recipe, so they will cook at the same rate as the

zucchini and pattypan squash.

 

1/2 Tbs. olive oil

1 lb. small white onions, about 2 inches in diameter,

peeled

1 lb. baby carrots, scrubbed

1 lb. baby zucchini, scrubbed

1 lb. baby pattypan squash, scrubbed

4 Tbs. red wine vinegar

4 Tbs. vegetable stock or water

1/2 tsp. sea salt

1 cup vegetable stock or water

1/2 tsp. freshly ground black pepper

2 Tbs. chopped fresh parsley for garnish

 

Coat bottom of 9- or 10-inch heavy-bottomed saucepan

with oil and place over medium-high heat. Add half the

onions and half the baby carrots and cook, stirring

often, for 7 to 10 minutes. (Although vegetables won’t

brown evenly, they will get some color.) Add half the

zucchini and half the pattypan squash. 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. Repeat process with second batch.

 

To serve, add freshly ground pepper and garnish with

chopped parsley.

 

Note: Because this recipe serves eight, it’s best to

cook it in two batches.

 

PER serving: 84 CAL; 2 G PROT; 2 G TOTAL FAT (0 SAT.

FAT); 17 G CARB.; 0 MG CHOL; 294 MG SOD.; 4 G FIBER

 

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