Braise for Days With Vegetables

When most think of braising, big beefy roasts like chuck or brisket come to mind. The vegetables are usually just a side note. By broadening your braising horizons, you can enjoy the beautiful, full-flavored, meltingly tender properties that braising can give vegetables! 

Gentle heat, a small amount of liquid and fat, and a touch of seasoning will yield big flavor that just needs a little time. Use vegetables that are sturdy and flavorful like onions, carrots, fennel, leeks, potatoes, and hearty greens like kale. Nestle your veggies in a single layer in a pan and get ready to braise! 

For the cleanest flavor, use water for the liquid. For a deeper flavor, use chicken stock, vegetable stock, or wine. Just make sure you add enough to cover 1/3 of the way up the sides of the vegetables. For seasoning, simple is best, like a good sea salt, freshly ground pepper, and a drizzle of DLM Extra-Virgin Olive Oil or a dollop or two of butter. You can braise either on the stove top or the oven; just make sure it stays at a simmer or below 325°F and doesn’t boil. Depending on the veggie type or cut, this can take as little as 20 minutes or up to 2 hours. Just remember that low and slow is key! 

4 Braised Vegetable Recipes to Make

BRAISED FENNEL

Embrace the unique flavor of this winter harvest by cooking slow and low until fork tender.

BRAISED BEANS & GREENS

Cozy up to the comforting flavors of Braised Beans & Greens, filled with hearty kidney beans, kale, and bacon.

BUTTER BRAISED CARROTS

Take your carrots to a new level with this easy Butter Braised Carrots recipe that's buttery in flavor and texture.

BRAISED BABY BOK CHOY

Dressed with ginger infused soy reduction, this Braised Baby Bok Choy recipe is sure to be the star of your dinner table.