Fall Vegetable Braise With White Beans Recipe

Name: Fall Vegetable Braise With White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3-1/2 cup butternut squash, cubed 1-inch; 2 cups parsnip, sliced 1-inch; 2 cups finely chopped leek; 4 large garlic cloves, minced; 2 tablespoons chopped fresh or 2 teaspoons dried sage; 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary, crumbled; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 1 bay leaf; 3/4 cup canned vegetable broth; 1/3 cup medium sherry; 1 (19-ounce) can cannellini beans or other white beans, drained; 2 tablespoons freshly grated Parmesan (optional)

Servings: persons

1 tablespoon olive oil
3-1/2 cup butternut squash, cubed 1-inch
2 cups parsnip, sliced 1-inch
2 cups finely chopped leek
4 large garlic cloves, minced
2 tablespoons chopped fresh or 2 teaspoons dried sage
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary, crumbled
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 bay leaf
3/4 cup canned vegetable broth
1/3 cup medium sherry
1 (19-ounce) can cannellini beans or other white beans, drained
2 tablespoons freshly grated Parmesan (optional)

1
Preheat oven to 325'.
2
Heat oil in a 4-quart ovenproof Dutch oven until very hot. Add squash and parsnips; saute 5 minutes or until edges are browned. Remove from pan, set aside.
3
Reduce heat to medium. Add leeks and garlic and saute 2 minutes or until leek is tender. Stir in sage, rosemary, salt, pepper, and the bay leaf. Return the squash mixture to the pan (do not stir). Pour broth and sherry over vegetables and bring to a simmer.
4
Cover pan with a tight-fitting lid and bake at 325' for 40 minutes. Gently stir in beans. Cover and bake an additional 10 minutes.
5
Spoon into bowls and sprinkle with Parmesan.

791

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 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 3-1/2 cup butternut squash, cubed 1-inch, 2 cups parsnip, sliced 1-inch, 2 cups finely chopped leek, and more.

Yes, Fall Vegetable Braise With White Beans falls under the Soups & Stews 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.

Fall Vegetable Braise With White Beans

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