Braised Vegetables
fresh asparagus (about 20 spears)
fresh green beans (about 2 handfuls)
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
3-4 whole shallots
1/2 teaspoon sea salt
1 small bundle fresh rosemary
1 small bundle fresh thyme
1/2 cup vegetable stock, chicken stock or water
1 tablespoons butter
2 tablespoons olive oil
1 tablespoons orange juice
1 teaspoon balsamic vinegar
Serves 2-4
Wash and trim vegetables in long strips about 3-4 inches long. Cut about the same length
so they will cook at the same rate. Heat the butter and olive oil in a heavy bottomed skillet
over medium heat. When the butter is melted to a nutty brown, spread the vegetables in one
layer over the bottom of the skillet, keeping them separate. Place the rosemary and thyme
against the side of the skillet so they don’t mix into the vegetables. Add the shallots, tossing
them on top of the vegetables. Turn to coat and cook 2-3 minutes, uncovered. Add 1/3 to 1/2
cup stock or water, cover and allow to cook 5-7 minutes more until stock is absorbed. Just
before serving mix together 1 tablespoon orange juice and 1 teaspoon balsamic vinegar and
drizzle over all. Replace the lid and allow to steam 2-3 minutes to meld the flavors. Serve on
a platter, keeping the vegetables separated. If desired garnish with sprig of fresh rosemary,
thyme and a slice of orange.
Note: For a larger quantity, use an oversized skillet to braise or braise in batches and then
transfer the vegetables, including rosemary and thyme, to a baking dish just before adding
the stock. Bake covered with foil in a 375° oven for 15 minutes or until stock is absorbed.
Remove foil, add orange juice and balsamic vinegar mixture, replace foil and steam 3-5
minutes more. Serve as above.
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