I’m always looking for new ways to serve vegetables. We all need to eat more of them so it helps to be able to serve them in a variety of tasty ways, not just boiled or steamed! My new favourite way to cook vegetables is to braise them in stock. This works with pretty much any variety of vegetable but try to keep the size consistent.
Selection of vegetables, for example carrots, leeks, asparagus, green beans
butter, olive oil
stock (chicken is lovely but vegetable bouillon works well for a non meat base)
Heat a dollop of butter and a glug of olive oil in a casserole dish or lidded frying pan over a medium to high heat. Add the vegetables and saute for 5 minutes until starting to colour. (Harder vegetables such as carrots and potatoes will take longer to cook so add them first, asparagus takes no time at all so add that a few minutes later)
Pour in enough stock to nearly cover the vegetables and leave to simmer with the lid on for 5 minutes. Check the harder vegetables are nearly cooked, if not leave for a few minutes longer.
Remove the lid and let the stock reduce slightly then serve.
You can serve this dish with anything but it works particularly well with roast meats and fish. I especially like it with my Chicken en Papillote recipe.