Braising vegetables is a quick way to bring a healthy dish to your table. This method pops the flavors in all these root vegetables. Make ahead of time and use for company, parties and soup the next day.
Course
Main Dish
Cuisine
California Greek
Keyword
braised, casserole, root vegetables
30minutes
45minutes
1hour15minutes
Servings6
AuthorMary Papoulias-Platis
Ingredients
2lbs.of any variety of root vegetables, peeled and cut
2sweet potatoes, quartered
2parsnips, sliced
1turnip, chopped in 1-inch pieces
2potatoes, quartered
1fennel, cored and sliced
5-6garlic cloves, peeled
2leeks, washed and chopped
1 8-inchrosemary sprig, finely chopped
1/2can tomato sauce
1/4cupwater and more for later
1teaspoonof salt
1/2teaspoonof pepper
2-4tablespoonsextra virgin olive oil
1fresh lemon, juiced
Instructions
Heat the oven to 400 degrees.
In a large oven-proofed casserole add all the ingredients and gently toss. Do not crowd the vegetables.
Braise the vegetables for 45-50 minutes , until softened, You may need to add a little water to keep the vegetables from sticking to the bottom.
Serve with sprinkle of olive oil, fresh lemon juice and fresh bread.