Braised Melange Of Vegetables Glazed With Parmesan Food

BRAISED MELANGE OF VEGETABLES GLAZED WITH PARMESAN

Steps:

• Preheat the oven to 350 degrees. Combine the carrots, potatoes, sugar snap or snow peas, green peas, scallions, tomatoes and garlic in a large, shallow casserole. Toss with the salt and pepper. Drizzle the olive oil over the top and pour in the chicken broth. Bake until all of the vegetables are soft, about 2 hours.
• Sprinkle the cheese over the top and place under the broiler until lightly browned, about 3 minutes. Serve with grilled veal chops or roast chicken, if desired.

GLAZED VEGETABLES

Steps:

• Cook 4 each sliced carrots and celery stalks in salted boiling water, 5 minutes. Add 1 1/2 cups frozen pearl onions; cook 1 more minute, then drain. Cook 2 tablespoons each butter and sugar, and the juice from 1/2 lemon in a skillet until syrupy. Toss in the vegetables and season with salt and pepper.

BRAISED CELERY WITH PARMESAN

Steps:

• Peel the tough, fibrous layers from the outer celery ribs. Split the ribs lengthwise and cut into 2 to 3-inch long pieces. Chop 2 tablespoons of the celery leaves, save the rest for other uses¿they are great in salads.
• Put the celery, broth, olive oil, garlic, celery seeds, and thyme in a medium skillet. Season with salt and pepper. Bring the liquid to a boil over high heat, and then adjust the heat to maintain a gentle simmer. Place a circle of parchment paper directly on the vegetables or set a lid slightly ajar on the skillet. Cook until the celery is tender but not mushy, about 15 minutes. Transfer the vegetables to a serving dish, and reduce the cooking liquid to a saucy glaze. Remove the thyme sprig, and pour the cooking liquid over the celery, sprinkle with the cheese, and serve.

RUSS'S VEGETABLE MELANGE

Steps:

• Heat the oil in a large pan over medium heat, Add the vegetables and toss well, then cover until cooked and tender but not mushy (about 8 minutes). Stir every couple of minutes.
• Add the cream and mustard and bring back to a simmer. Cook for a couple of minutes more, then remove from the heat, sprinkle over the parmesan, season to taste, stir then serve.

CREAMY VEGETABLE MéLANGE WITH PARMESAN

Steps:

• Heat dressing in medium saucepan on medium heat. Add onions; cook 5 min., stirring occasionally.
• Add frozen vegetables and tomatoes; cover. Cook 5 min. or until heated through. Stir in sour cream; cook on low heat 1 min. (Do not boil.)
• Serve topped with Parmesan.

THREE-IN-ONE BRAISED VEGETABLES

Steps:

• Tip the sprouts and carrots into a pan and cover with boiling water. Sprinkle in the stock cube, add the butter and bring to the boil.
• Simmer for 8-10 mins until the veg are tender. Add peas and cook a few mins more.
• Rest the veg in the stock until you want to make the gravy, then drain over the roasting tin.