afoona
Braised Vegetables
Vegetables

Braised Vegetables

A vegetable (leek, cabbage, potatoes) in oil or butter with garlic, or over fried onion, with spices and a little liquid: tomatoes, tomato paste and water, or stock and lemon; cooked covered over low heat until tender, and sometimes uncovered at the end so the sauce reduces.

⏱ 29 min
⚖ Pareve🥬 Vegetarian🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Cut the leek into strips, rinse and pat dry.
    KnifeCutting board
  2. 2
    Heat the olive oil in a large pan over medium heat.
    ⚙ Pan-fryingStoveFrying pan
  3. 3
    Add the leek, cover and cook 20 minutes, stirring now and then, until it is tender.
    StoveLid
    💡A tight lid and low heat: the vegetable cooks in the steam of the little liquid and softens evenly, without burning or falling apart.
  4. 4
    Season the leek with salt and black pepper.
166calories
2 gprotein
16 gcarbs
10 gfat
● protein 5%● carbs 38%● fat 58%

Per serving (135 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (5) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Lid · Also works: Aluminum foil (tight aluminum foil) · Plate (an upside-down plate)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Parts

⚙️ What you can change

  • Possible additions: Second vegetable · Cutting the second vegetable (into large cubes) · Frying the second vegetable (minutes) (3) · Partial thawing (15 minutes) · Cleaning (artichokes) (Remove the tough outer leaves, halve and remove the choke) · Olive oil (no onion) · Butter (no onion) · garlic · Paprika · Cumin · Hot paprika · Turmeric · Tomatoes · Tomato paste with the tomatoes · Tomato paste and a little water · Vegetable softens in the fat before the liquid (minutes) (5) · Stock · Water · Lemon juice · Thyme · Arranged in the pot, liquid on top (in a single layer) · carrot · Honey · Orange juice · Orange zest · Cinnamon · Cardamom · Ground ginger · Raisins · Browning without stirring (minutes) (10) · Peas at the end · Mint · Dill · Lemon zest · Reducing uncovered (minutes) (5) · Cilantro · Parsley · Wine · Balsamic vinegar · Sugar
  • Swaps: Large leek stalks or White cabbage or Potatoes or Spinach or Saltbush leaves (malouh) or Jerusalem artichokes or Red cabbage or Artichoke hearts or Artichokes or Green beans or Peas or carrot or carrots or Shallots
  • Cut: into strips
  • Heat level: medium
  • Frying the garlic: about 1 minute
  • Garlic frying cue: fragrant
  • Cooking the tomatoes (minutes): 5
  • Sign the tomatoes are cooked
  • First softening cue: it starts to soften
  • Browning cue: they brown
  • Cooking covered (minutes): 20
  • Heat for reducing
  • Reduction cue: the sauce reduces
  • Cooking vessel: in a large pan

⇄ Alternative recipes

Pan-Cooked Vegetables · Roasted Peppers in Tomato Sauce · Celery Root in Lemon Sauce · Fried Pepper Salad

🔗 Used in

Whole Roast Duck

📚 Recipes built on Braised Vegetables

PeasPeas in Tomato SauceSweet Carrot and Sweet Potato TzimmesOrache Leaf and Tomato StewCabbage Braised with Tomatoes and SpicesLeeks Braised in Lemon Butter SauceGreen Lubia in Tomato SauceAnginara with Lemon and GarlicArtichokes in Lemon-Garlic SauceTzimmes – Sweet Carrots with Raisins and PotatoesBalsamic Caramelized ShallotsMoroccan Potatoes

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