Flash-Braised Vegetable Medley

By LRay

Better Homes and Gardens, March 2014, page 110.

From the Test Kitchen
*

If using morel mushrooms, place mushrooms in a pan or bowl. Cover with water; add a dash of salt. Soak mushrooms for 10 to 15 minutes. Drain, rinse, and repeat two more times. Pat mushrooms dry. Trim ends of stems, if necessary.



Nutrition Facts (Flash-Braised Vegetable Medley)132 kcal cal.;
4 g Fat, total;
11 mg chol.;
3 g sat. fat;
19 g carb.;
1 g Monosaturated fat;
0 g Polyunsaturated fat;
5 g fiber;
9 g sugar;
4 g pro.;
19462 IU vit. A;
17 mg vit. C;
66 mg calcium;
3 mg Niacin;
651 mg Potassium;
0 mg Pyridoxine (Vit. B6);
0 mg Thiamin;
2 mg iron;
0 mg Riboflavin;
0 g Trans fatty acid;
425 mg sodium;
56 µg Folate;
0 µg Cobalamin (Vit. B12)
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 2 tablespoons butter
• 1 1/2 pounds young spring carrots, trimmed and scrubbed, or large carrots, peeled and cut into 3-inch pieces
• 8 ounces button mushrooms, quartered or halved if large, and/or other mushrooms, such as oyster or morel*
• 6 ounces pearl or whole boiling onions, peeled
• 3 cloves garlic, chopped
• 1/2 cup dry white wine or chicken broth
• 1 cup chicken broth
• 2 tablespoons snipped fresh marjoram
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 8 ounces fresh asparagus, trimmed and cut into 2- to 3-inch pieces
• Lemon wedges

Preparation

Step 1

Directions

In an extra-large skillet melt butter over medium heat. Add carrots and mushrooms; cook for 3 minutes, stirring occasionally. Add onions and garlic; cook and stir for 2 minutes more. Increase heat to medium-high. Carefully add wine; cook for 1 minute or until wine has almost evaporated. Add chicken broth, 1 tablespoon of the marjoram, the salt, and pepper; reduce heat to medium. Cover; cook for 8 to 10 minutes or until vegetables are fork-tender. Remove from heat. Add asparagus; cover. Let stand for 5 minutes. Sprinkle with the remaining marjoram. Serve with lemon wedges.