Passover Side Dish of Braised Vegetables |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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The braise is a one pan show, a delicious way to get your kids to eat of their least fond food group, and a classic cooking technique praised by chefs for hundreds of years. Best of all, braises benefit from being made a day or two ahead. This is one of my favorite Passover side dishes, but I make it all year round, it's from . Ingredients:
2 -4 lbs root vegetables, peeled, trimmed and cut in 1/2 inch cubes (parsnips, carrots, beets, sweet potatoes, fennel, celery root, rutabaga) |
1 medium onions or 3 medium shallots, thickly sliced |
2 tablespoons olive oil |
1 teaspoon kosher salt |
1 1/2 cups orange juice |
1/2 cup water |
1 tablespoon dried thyme leaves |
Directions:
1. Preheat oven to 400 degrees.
2. Heat oil in a medium sized Dutch Oven over medium heat. Add all vegetables and salt and cook, stirring occasionally for 12-15 minutes, until slightly browned.
3. Add orange juice, water and thyme. Cover pot and place in preheated oven. Lower heat to 350 and bake for 25-35 minutes, until vegetables are very tender.
4. May be served warm or at room temperature.
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