Braised Fall Vegetables With Coriander Recipe

Name: Braised Fall Vegetables With Coriander
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, halved and thinly sliced; 2 large garlic cloves, thinly sliced; 1 tablespoon crushed coriander seed; 2 bay leaves; 2 cups dry white wine; 2 cups vegetable stock or 2 cups chicken stock or 2 cups low sodium chicken broth; 1 teaspoon sugar; 1 pinch cayenne pepper; 1 fennel bulb, trimmed and cut lengthwise into eighths; 16 baby carrots; salt; 1 zucchini, cut into 2-by-1/2-inch strips; 1 red bell pepper, cut into 2-by-1/2-inch strips; 1 tablespoon hazelnut oil; watercress leaf, for garnish

Servings: persons

2 tablespoons olive oil
1 medium onion, halved and thinly sliced
2 large garlic cloves, thinly sliced
1 tablespoon crushed coriander seed
2 bay leaves
2 cups dry white wine
2 cups vegetable stock or 2 cups chicken stock or 2 cups low sodium chicken broth
1 teaspoon sugar
1 pinch cayenne pepper
1 fennel bulb, trimmed and cut lengthwise into eighths
16 baby carrots
salt
1 zucchini, cut into 2-by-1/2-inch strips
1 red bell pepper, cut into 2-by-1/2-inch strips
1 tablespoon hazelnut oil
watercress leaf, for garnish

1
Heat the olive oil in a large saucepan.
2
Add the onion and cook over moderate heat until softened but not browned, about 5 minutes.
3
Add the garlic and cook until fragrant, about 1 minute.
4
Wrap the coriander seeds and bay leaves in cheesecloth and tie with string.
5
Stir the herb bundle into the saucepan along with the wine, stock, sugar and cayenne and bring to a boil.
6
Reduce the heat, cover and simmer gently for 10 minutes.
7
Add the fennel, carrots and a little salt to the saucepan and simmer over moderate heat until almost tender, about 10 minutes.
8
Add the zucchini and bell pepper and simmer until all the vegetables are tender, about 10 minutes.
9
Using a slotted spoon, transfer the vegetables to a bowl.
10
Boil the cooking liquid until flavorful and slightly thickened, about 10 minutes.
11
Discard herb bundle.
12
Remove the pan from the heat and let the cooking liquid cool to lukewarm, then stir in the hazelnut oil.
13
Season with salt; add more cayenne or hazelnut oil if needed.
14
Pour the cooking liquid over the vegetables, scatter the watercress sprigs sparingly over the top and serve warm or at room temperature.

569

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 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium onion, halved and thinly sliced, 2 large garlic cloves, thinly sliced, 1 tablespoon crushed coriander seed, and more.

Yes, Braised Fall Vegetables With Coriander 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 Fall Vegetables With Coriander

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