Braised Root Vegetables

Braising brings out the sweetness, adds a rich flavor and a soft texture to root vegetables.

Ingredients

• Assorted root vegetables, including:
  • carrots
  • potatoes - any kind
  • daikon radish
  • parsnips
  • yams
  • rutabaga
  • white and yellow turnips
  • celery root
  • onions - any kind
  • kholrabi
  • brussels sprouts
  • winter squash, peeled
• Vegetable or chicken broth to cover
• vegetable oil to grease pan

Cut all vegetables into large, evenly sized chunks and put into greased roasting pan with a high lip (maybe consider 9x13 baking dish). Add enough broth to come halfway up the side of the vegetables. Hot broth will reduce cooking time. Cover pan with aluminum foil. Bake in 350 degree oven until fork tender. Baking time depends on on size and moisture content of vegetables and may take anywhere from 45 minutes to 2 hours.

Recipe provided courtesy of Dagmar Smith (http://www.dagmarcooks.com).