Not just for meat: How to braise your veggies [with recipe]


Braising is a method typically applied to meat, but it can be done with vegetables, too. Try this autumn recipe for braised turnips with rosemary and white wine.
turnips
(Photo: Cast Iron Foodie via Blisstree.com)

By Elizabeth Nolan Brown for Blisstree.com

Until yesterday, I had no idea what ‘braising’ meant. I’d also never eaten a turnip.

But after reading about braised turnips in Vegetarian Times (no recipe included), I decided to give both a shot. And despite my winging it, it didn’t turn out half bad!

Braising is a method typically applied to meat, but it can be done with vegetables, too.

Basically, you pan-fry your food subject at a high temperature for a short time, then let it cook slowly in light liquid in a covered pot for a longer time.

Get the recipe for braised turnips with rosemary and white wine here.

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