Vegetarian Braised Winter Vegetables

A hearty and flavorful dish perfect for cold evenings, celebrating the natural sweetness and textures of winter vegetables.

Ingredients

Vegetables (serves 4-6):

4-5 varieties of winter vegetables, about 1.5–2 kg total:

Root vegetables: Carrots (3), parsnips (2), turnips (2), or rutabagas (1 large).

Squash: Butternut squash (½ small) or acorn squash.

Alliums: Pearl onions (10–12) or shallots (3, halved).

Leafy greens: Kale or Swiss chard (2 large leaves, optional, added at the end).

Broth:

3 cups vegetable broth (preferably low-sodium).

½ cup dry white wine (optional for extra depth).

Aromatics and Seasonings:

3 garlic cloves, minced.

1 small leek or onion, thinly sliced.

1 tablespoon olive oil and 1 tablespoon unsalted butter (or vegan butter).

2 sprigs thyme or 1 teaspoon dried thyme.

1 bay leaf.

½ teaspoon smoked paprika (optional).

Salt and freshly ground black pepper, to taste.

Preparation and Cooking Steps

Prepare the Vegetables:

Peel and cut root vegetables into evenly-sized chunks (about 1.5-inch pieces).

If using squash, remove seeds and cut into similar-sized chunks.

Blanch pearl onions in boiling water for 2 minutes, then peel.

Sauté Aromatics:

Heat olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat.

Sauté the garlic, leek, or onion until fragrant and translucent, about 3 minutes.

Add Vegetables:

Add the root vegetables and squash to the pot. Sauté for 5 minutes, stirring occasionally, to lightly brown the edges.

Deglaze and Braise:

Pour in the white wine (if using) and scrape the bottom of the pot to deglaze. Let the wine reduce slightly.

Add vegetable broth, thyme, bay leaf, smoked paprika, salt, and pepper. The liquid should just cover the vegetables.

Simmer:

Bring the mixture to a gentle boil, then reduce heat to low.

Cover and let it simmer for 20–25 minutes, or until the vegetables are tender but not mushy. Stir occasionally.

Finish:

Remove the thyme sprigs and bay leaf.

If using leafy greens, stir them in during the last 5 minutes of cooking.

Serving Suggestions

Grains: Serve with wild rice, white rice, or quinoa for a hearty and nutritious meal.

Bread: Pair with a crusty baguette or rustic sourdough bread for dipping into the flavorful broth.

Salad: A light green salad with a lemon vinaigrette complements the rich flavors of the braised vegetables.

Tips and Variations

Add a splash of balsamic vinegar or lemon juice at the end for brightness.

Top with chopped fresh parsley or chives for color and flavor.

For a creamier texture, mash a portion of the vegetables into the broth before serving.