Best Braised Spring Vegetables Recipes

BRAISED LAMB SHANKS WITH SPRING VEGETABLES AND SPRING GREMOLATA

Steps:

• For lamb:
• Sprinkle lamb shanks generously with salt and pepper; dust with flour. Heat oil in heavy large deep pot over medium-high heat. Working in 2 batches, if necessary, add lamb to pot and cook until browned on all sides, turning often, about 10 minutes per batch. Transfer lamb to large bowl. Add onions, carrots, and celery to same pot; sauté until vegetables begin to soften, about 10 minutes. Add garlic and tomato paste; stir 1 minute. Stir in broth, wine, parsley, thyme, and bay leaves. Return lamb to pot; bring to boil (liquid may not cover lamb completely). Reduce heat to medium-low; cover and simmer until lamb is very tender and begins to fall off bones, turning occasionally, about 3 hours.
• Using tongs, transfer lamb to platter. Discard bay leaves and parsley sprigs. Spoon off fat from surface of pan juices; discard. Using immersion blender, puree pan juices until almost smooth. Season with salt and pepper. Return lamb shanks to pan juices. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.
• For gremolata:
• Mix all ingredients in small bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
• For vegetables:
• Bring large pot of salted water to boil. Add potatoes; cook until tender, about 18 minutes. Using slotted spoon, transfer potatoes to medium bowl. Add carrots to same pot; cook until tender, about 5 minutes. Using slotted spoon, transfer carrots to bowl with potatoes. Add sugar snap peas to same pot; cook 1 minute. Drain. Add to bowl with potatoes and carrots. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Bring lamb and pan juices to simmer over medium heat until heated through.
• Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add all vegetables; sauté about 5 minutes. Season with salt and pepper.
• Transfer lamb and pan juices to large platter or bowl. Surround with vegetables; scatter pea tendrils over vegetables. Sprinkle lamb with gremolata and serve.
• Ingredient tip:
• Green garlic has a more delicate flavor than mature garlic. The tops of green garlic look like green onions; the root ends are white and light purple. Look for green garlic at farmers' markets during the spring months.

DOUBLE VEAL CHOPS WITH BRAISED SPRING VEGETABLES

Steps:

• In a heavy skillet large enough to hold the veal chops in one layer, add 2 tablespoons of olive oil and 1 tablespoon butter. Add the veal trimmings. Over medium-high heat, brown for 5 minutes, stirring. Add the veal chops and garlic. Season well with sea salt and pepper. Cook the veal chops for about 10 minutes a side, moving the chops around the pan periodically. Remove the veal chops, leaving the garlic and the veal trimming in the pan. Drain all fat from the skillet.
• Add the chicken broth to the pan. Deglaze over high heat, reducing by half. Check seasonings. Return the veal chops to the pan with any of their accumulated juices. Remove from the heat, and keep warm.
• Meanwhile, in a large skillet, preferably cast iron, brown the pancetta over medium heat in 2 tablespoons olive oil. Cook for 2 minutes, stirring, and add the potatoes, carrots, onions, salsify and scallions. Reduce heat to medium-low. Cook, stirring, for 30 minutes.
• Bring 4 cups of salted water to a boil. Add the asparagus, sugar snap peas and broccoli rabe. Return to a boil, and cook for 1 minute. Drain well.
• Add remaining butter to the vegetable skillet. Add the drained vegetables. Check for seasonings.
• Slice the veal thinly and serve with vegetables and reduced pan juices. Include garlic cloves if desired.

BRAISED BLACK SEA BASS WITH SPRING VEGETABLES AND LEMON-BLACK OLIVE BOUILLON

Steps:

• Boil the potatoes, peel and cut in wedges. Cut off both ends of zucchini and yellow squash, cut lengthwise in 4 equal parts. Remove most of the seeds by cutting the angle. Slice into 1/4-inch pieces. Blanch quickly in water and salt. Trim the fennel, cut in 2 lengthwise, sweat in olive oil, add lemon juice and fumet. Season with salt and pepper and braise for 5 minutes, covered. Add cherry tomatoes. Keep very al dente.
• Brush a braising pan with butter. Place in it everything except half of the lemon juice and garnishes. Season the fish on both sides and add the fumet. Place the braising pan on a low flame until the liquid slightly simmers. Then place in a preheated 300-degree oven for 7 minutes. When cooked, place the fish with most of the vegetables into bowl, return the braising pan to the flame and finish with black olives lemon olive oil and lemon juice if necessary. Finish the dish by pouring the broth on the fish and garnish with chopped chives and chervil, serve immediately.

BRAISED CHICKEN WITH SPRING VEGETABLES

Steps:

• Heat the oil in a Dutch oven over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, 6 to 7 minutes per side. Transfer to a plate. Spoon off and discard the fat. Return the pot to medium-high heat. Add the broth and scrape up any brown bits. Stir in the radishes, carrots, and sugar. Place the chicken on top of the vegetables and gently simmer, partly covered, until it is cooked through, 15 to 20 minutes. Sprinkle with the chives.

CHICKEN WITH PROSCIUTTO AND BRAISED SPRING VEGETABLES

Steps:

• For the chicken: Place each chicken breast-half between 2 pieces of plastic wrap and pound out to 1/4 inch thick with a meat mallet. Place the parsley, Parmesan cheese, olive oil and black pepper in a medium bowl and mix together. Lay out each chicken breast half flat on a work surface. Top each breast witha slice of Prosciutto. Spread 1 tbsp of the parsley mixture over the Prosciutto. Roll up each chicken breast begining with one of the narrow ends and secure with a tooth pick or kitchen string. For the vegetables: Preheat a Calphalon One Nonstick 3 qt Sauté Pan on medium heat. When the rim of the pan is hot-to-the-touch add 2 tsp of olive oil. Swirl the pan spreading the oil over the surface of the pan. Allow the oil to heat for a minute. Place the chicken breast rolls into the pan and brown on all sides. Remove the chicken from the pan. Deglaze the pan by adding the chicken stock and wine. Add the carrots, leeks and onions. Place the chicken breasts on the vegetables, cover and simmer for approximately 25 minutes. Remove the chicken rolls from the pan and place on a cutting board. Cut across each roll creating 1/2 inch slices. Divide the vegetables into 4 portions. Place a serving of vegetables and the slices of one chicken on each plate and serve.

BRAISED SPRING VEGETABLES

Steps:

• Heat butter in a large skillet over high heat until sizzling.
• Add radishes and cook on one side until dappled golden brown (about 5 minutes).
• Turn radishes a sear for 3 minutes more - transfer to a bowl.
• Add oil to pan and stir in onions, thyme, sugar, and salt. Cook until onions are golden brown - stir occasionnally (about 10 minutes).
• Add garlic and cook 30 seconds.
• Add scallions (cut side down), cook until light golden (about 2 minutes).
• Pour in wine and boil (about 2 minutes).
• Toss in asparagus, chard stems, snap peas, and broth.
• Season with salt and pepper.
• Cover and simmer for 2 minutes.
• Toss in chard, peas, and lettuce; season with more salt and pepper.
• Cover and cook until wilted (about 3 minutes).
• Stir in cheese.
• Serve with dumplings, polenta, or noodles.