BRAISED POTATOES
Braising maximizes the potatoes' flavor and ensures that they're perfectly tender. Serve this alongside our Crisp Mustard-Glazed Chicken Breasts.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Heat the oil and butter over medium-low heat in a large ovenproof skillet. Add onion, and cook until very soft, about 15 minutes. Stir in the potatoes and shallots and half the rosemary; season with salt and pepper. Raise heat to medium-high, and cook until potatoes begin to brown, about 10 minutes. Remove from heat, and add remaining rosemary and the stock.
- Cover skillet, and transfer to the oven; cook until potatoes are fork-tender, about 10 minutes (timing will vary with size of potatoes). Uncover, and cook until liquid is reduced, about 20 minutes. Sprinkle with chopped rosemary. Serve warm.
BRAISED DILL POTATOES
Dill, chicken broth and a few other simple ingredients create a side dish your family will love. The braised potatoes are delicious with sour cream. -Amie Schmidt, San Diego, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, arrange potatoes in a single layer. Add broth and butter. Cover and cook over medium-high heat for 12 minutes., Uncover; cook until potatoes are tender and broth is evaporated, 7-10 minutes. Press each potato with a turner to crush slightly. Sprinkle evenly with the dill, salt and pepper. Cook until bottoms are lightly browned, 2-3 minutes longer. Serve with sour cream.
Nutrition Facts : Calories 117 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 345mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
BRAISED FENNEL AND POTATOES
Categories Onion Potato Side Braise Vegetarian Quick & Easy Fennel Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 7
Steps:
- Chop enough fennel fronds to measure 2 tablespoons, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices.
- Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.
- Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices.
- Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds before serving.
BRAISED WHITING WITH POTATOES
Provided by Jacques Pepin
Categories dinner, one pot, main course
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a Dutch oven or large skillet or saucepan with a tight-fitting lid. When the oil is hot but not smoking, add the potatoes and onions and saute them, covered, over medium heat for 5 minutes.
- Add the beans and garlic. Cook, covered, for another 5 minutes. Add the whiting, salt, pepper and wine and cook, covered, for 10 more minutes. Sprinkle with the parsley and serve immediately.
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 15 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 542 milligrams, Sugar 7 grams
FINGERLING POTATO POUTINE WITH CHILE BRAISED BEEF
Provided by Food Network
Time 4h20m
Yield 6 servings
Number Of Ingredients 36
Steps:
- Preheat the oven to 400 degrees F.
- Heat oil in a fryer or heavy-bottomed Dutch oven to 356 degrees F. Fry the potatoes in batches until golden and crispy, about 3 minutes. Drain well, transfer to a bowl and season with salt and pepper.
- Spread the potatoes in 8-ounce portions on 2 sheet trays (3 portions will fit on each tray). Top each portion with 2 to 3 ounces of the Chile Braised Beef and 2 to 3 ounces of the shredded cheese.
- Bake until the cheese is melted and lightly caramelized, about 5 minutes. Using a spatula, transfer the potatoes to a serving dish. Garnish each portion with parsley, bacon and 4 or 5 cloves of the simmered garlic. Serve with the gravy on the side.
- Preheat the oven to 325 degrees F.
- Heat a large roasting pan over high heat, then add the oil. Season all sides of the beef liberally with salt and pepper. Sear the roast well on all sides. Transfer to a plate. Add the garlic, celery, carrots and onions to the pan.
- Season with salt and pepper while stirring. When vegetables color slightly, add the tomatoes and stir for 1 to 2 minutes. Deglaze the pan with the wine and reduce. Pour in the chicken stock and bring to a simmer.
- Add the oregano, thyme, red pepper flakes and bay leaves. Turn off the heat and place the roast in the liquid. Cover tightly with plastic wrap and foil. Place the pan in the oven and braise until it is fall-apart tender, 4 to 4 1/2 hours. (Check it at 4 hours.) Your kitchen will smell fantastic.
- Transfer the roast to a large bowl, then strain the braising liquid into a 4-quart saucepan. Bring to a boil over high heat and reduce until it becomes thick and syrupy, about 30 minutes. Keep a close eye on the reduction near the end to prevent it from burning.
- Meanwhile, shred the beef, removing any fat and connective tissue. Add the finished reduction to the shredded beef and mix well.
- Heat a 2-quart saucepan over medium-high heat, then add 1 tablespoon of the oil. Add the onions, oregano and thyme and season with salt and pepper. Reduce the heat to medium and stir until the onions are light brown. Add the tomato paste and cook, stirring, for 2 to 3 minutes.
- Add the red pepper flakes and deglaze with the wine. Pour in the chicken stock, increase the heat to high and bring to a simmer. Whisk in the beef base, balsamic vinegar and tamari, then simmer for 10 minutes. Strain out the solids, return the liquid to the pot and bring back to simmer.
- Meanwhile, in a small bowl, whisk together the remaining 1/2 cup oil into the flour to make a roux.
- Add the roux to the simmering liquid while whisking vigorously. Simmer over medium-low heat for 10 to 20 minutes, skimming off any surface foam that develops. Taste for seasoning, adding salt and pepper as desired.
BRAISED HERB CHICKEN THIGHS WITH POTATOES
This is a great one dish meal for a chilly night. Make up some biscuits while the dish is simmering on the stove top. Choose red skin potatoes that are similar in size so they'll be done at the same time.
Provided by greysangel
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients in a large zip-top plastic bag.
- Add chicken; seal bag, shaking to coat.
- Heat oil in a Dutch oven over medium heat.
- Add chicken and remaining flour mixture to pan; cook 3 minutes on each side or until lightly brown.
- Add carrot and onion; cook 3 minutes, stirring frequently.
- Add broth, wine, and potatoes; bring to a boil.
- Reduce heat, and simmer 35 minutes or until chicken is done and vegetables are tender.
Nutrition Facts : Calories 316.6, Fat 4.9, SaturatedFat 1.1, Cholesterol 68.1, Sodium 699.4, Carbohydrate 42.7, Fiber 6.5, Sugar 5.6, Protein 21.1
BRAISED FINGERLING POTATO COINS
Provided by Melissa Roberts
Categories Potato Side Braise Bastille Day Dinner Lunch Parsley Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (side dish) servings
Number Of Ingredients 5
Steps:
- Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side.
- Slice potatoes 1/8 inch thick with slicer. Arrange in skillet. Add water, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Dot top with butter. Cover potatoes with parchment, buttered side down, and briskly simmer until tender and most of liquid has evaporated, 30 to 35 minutes. Serve sprinkled with parsley.
BRAISED POTATOES
Found in an old magazine. This is a great recipe - that is a terrific side or a meal in itself. To re-heat, don't microwave, but reheat in the frypan after cooking meat, etc., so that it picks up some of the flavours. This is also great when made part of scrambled eggs!
Provided by Madilayn
Categories Lunch/Snacks
Time 45m
Yield 4-6 as a side dish
Number Of Ingredients 12
Steps:
- Cut potatoes into 5mm thick slices.
- Heat 1 tablespoon oil in a large frying pan. Add onions and bacon & cook, stirring until onions are golden brown & bacon is cooked. Remove from pan.
- Heat remaining oil and butter in the same pan. Add potatoes & cook, turning occasionally until browned all over. Remove from pan.
- Drain oil mixture from pan. Return potatoes & onions to the pan with garlic and stock.
- Bring to the boil and then simmer, covered, for about 10 minutes, or until potatoes are tender.
- Stir in frozen vegetables and mushrooms and cook, covered, for a further 5 minutes.
- Stir in parsley & season with salt & pepper.
- Serve with grain mustard.
Nutrition Facts : Calories 713.6, Fat 47.8, SaturatedFat 14.7, Cholesterol 57.7, Sodium 662.8, Carbohydrate 57.4, Fiber 7.1, Sugar 5.8, Protein 15.6
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