Braised Winter Vegetables

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

Vegetables (serves 4-6):

• 3-5 varieties of winter vegetables, about 1.5–2 kg total:
  
  • Root vegetables: Carrots (3), parsnips (2), turnips (2), or rutabagas (1 large).
  • Cabbage: a few wedges of white or red cabbage
  • Endives: (3 or 4) cut laterally / long ways
  • Alliums: Pearl onions (10–12) or shallots (3, halved).
  • Leafy greens: Kale or Swiss chard (2 large leaves, optional, added at the end).
  • it may be better to limit the mix of vegetables, using only 4 different kinds.

Broth:

• 3 cups vegetable broth (preferably low-sodium).
• ½ cup dry white wine (optional for extra depth).

Aromatics and Seasonings:

• 3 garlic cloves, coarsely chopped.
• 1 large 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).
• 1 teaspoon of white miso paste, giving some umami flavor
• 1 teaspoon of tomato paste, also giving some umami flavor (optional)
• Salt and freshly ground black pepper, to taste.

1. 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.
2. 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.
3. Add Vegetables:
   • Add the root vegetables and squash to the pot. Sauté for 5 minutes, stirring occasionally, to lightly brown the edges.
4. 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.
5. 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.
6. Finish:
   • Remove the thyme sprigs and bay leaf.
   • If using leafy greens, stir them in during the last 5 minutes of cooking.

• Grains: Serve with a side dish of 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.

1. Add a splash of balsamic vinegar or lemon juice at the end for brightness.
2. Top with chopped fresh parsley or chives for color and flavor.
3. For a creamier texture, mash a portion of the vegetables into the broth before serving.