How to braise vegetables

Braising is a really tasty way of cooking vegetables and the added benefit of braising is it creates a lovely cooking liquor that you can add to sauces and gravies. Here I've got around 600g of baby vegetables that serves around four people. Baby vegetables are so sweet and tender but don't worry, ordinary vegetables will be just as good.

I've got a large pan here and to that I'm just going to add about 50g of butter. Next I'm going to add my vegetables, evenly space them out and add enough stock to just cover the veg. Finally, add a couple of bay leaves and season with salt and pepper. Place over a high heat and bring to the boil. So now that's boiling, reduce the heat to its lowest setting and cover and simmer for around 10 to 12 minutes, until the vegetables are just tender.

Then remove the lid and boil the liquid for two to three minutes, or until bubbling and reduced to a thick, syrup like glaze. Remove the bay leaves before turning the vegetables in the glaze a few times. So these braised vegetables are now perfectly cooked and you can serve them just as they are or you can take the vegetables out and use the cooking liqueur for the base of a lovely sauce or gravy. Braised vegetables make such a tasty and delicious side dish.

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