Braised Baby Vegetables Recipe Recipe

Name: Braised Baby Vegetables Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 Tbsp. extra virgin 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 Tbsp. red wine vinegar; 4 Tbsp. vegetable stock or possibly water; 1/2 tsp sea salt; 1 c. vegetable stock or possibly water; 1/2 tsp freshly grnd black pepper; 2 Tbsp. minced fresh parsley for garnish

Servings: persons

1/2 Tbsp. extra virgin 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 Tbsp. red wine vinegar
4 Tbsp. vegetable stock or possibly water
1/2 tsp sea salt
1 c. vegetable stock or possibly water
1/2 tsp freshly grnd black pepper
2 Tbsp. minced fresh parsley for garnish

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8 SERVINGS VEGAN
2
Because baby vegetables are young and tender, they don't take long to cook, only about 20 min.
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Packaged baby carrots tend to be short and thick.
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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.
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Coat bottom of 9- or possibly 10-inch heavy-bottomed saucepan with oil and place over medium-high heat.
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Add in half the onions and half the baby carrots and cook, stirring often, for 7 to 10 min.
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(Although vegetables will not brown proportionately, they will get some color.)
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Add in half the zucchini and half the pattypan squash.
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Cook, stirring often, till vegetables just begin to soften, about 5 min.
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In small c., mix 2 Tbsp.
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red wine vinegar with 2 Tbsp.
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vegetable stock and add in to vegetables.
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Shake pan or possibly stir vigorously while liquid evaporates.
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Reduce heat to medium, add in 1/4 tsp.
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salt and 1/4 c. vegetable stock or possibly water; cover tightly and cook for 10 min.
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Repeat process with second batch.
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To serve, add in freshly grnd pepper and garnish with minced parsley.
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Note: Because this recipe serves eight, it's best to cook it in two batches.

138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 Tbsp. extra virgin olive oil, 1 lb small white onions about 2 inches in diameter, peeled, 1 lb baby carrots, scrubbed, 1 lb baby zucchini, scrubbed, and more.

Yes, Braised Baby Vegetables Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Baby Vegetables Recipe

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