Braised Root Vegetables

Braised Root Vegetable – Healthy Eating never tasted so good!

Braised Root Vegetables

2016-07-23 17:04:58

Serves 6

I am trying to feed my family more vegetables. The extra fiber is great for growing kiddos. As I come up with new ideas for cooking vegetables, I thought about braising. I love, love braised cabbage. It is awesome stuff. So "Braised Root Vegetables" sounded like a good idea. I went to the growers market last weekend and found some amazing fresh organic vegetables. I quickly rushed home to look to see what I could make to accompany my vegetables. So that is where the pasta idea came from. Anyway, I cut up the carrots and baby turnips. I chopped the garlic greens, and added them into a cast iron skillet. I used a combination of butter and olive oil. When using cast iron skillets medium heat is actually more like cooking on high. The iron really retains the heat. I threw in all the ingredients and added the garlic greens later. I didn't want to burn them. Since I used garlic greens I decided not to add onions. The garlic was rather pungent. I seasoned the root vegetables with some Italian seasoning, a little sea salt and fresh ground pepper. The root vegetable were absolutely amazing. Braising give the vegetables that caramelized depth of flavor. Sensational! I hope you make these or something similar. Let me know what you think. Bon Appetit, Cecelia

Cook Time

15 min

Cook Time

15 min

Ingredients

2 tablespoon olive oil
1 tablespoon butter
6 carrots (variety of colors)
6 small turnips
1/4 cup garlic greens
1/2 teaspoon Italian seasoning
Pinch of red pepper flakes
Salt & pepper to taste

Instructions

Wash and cut vegetables. In a large cast iron skillet add olive oil and butter. Add carrots and turnips. Cook over medium heat making sure to stir vegetables often. Allow them to brown a little on all sides. Season with Italian seasoning, red pepper flakes, salt and pepper. Cook approximately 15 minutes. Add garlic greens and cook another 2-3 minutes or until cooked through. Serve immediately.

Notes

The squash didn't fit in the pan after I cut up everything. So I didn't use it in this recipe. I kept in the photo because it was lovely to look at.

By Cecelia Dardanes

Cecelia's Good Stuff https://ceceliasgoodstuff.com/

For fresh organic vegetables, I love shopping at the local growers market on Saturday mornings. I look forward to seeing all the colorful fresh produce.

Braising vegetables is a great way to bring out the full flavor of the vegetables. And the garlic greens really gave the dish some intense flavor. No need to add onions, the garlic greens were enough.

Braised Root Vegetables, they were so good my kids had a second helping. Great way to get in some extra fiber.

Braised Root Vegetables served with pasta. I added a pinch of red pepper for that extra pop of flavor. Sensational!

Braised Root Vegetables and pasta. Don’t forget a nice glass of Chianti.

Food = Love
I value the time I spend with my children and family, I cherish the time we spend talking and eating around the dinner table. This is so important, especially when we work so hard, the time together is a true treasure. I love sharing my recipes with you and feel a grateful for the opportunity to be part of your cooking experience.
Enjoy and Bon Appetit, Cecelia

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