Pot-Braised Vegetables
Pot-Braised Vegetables
Time: 2 hours
Vegetarians of the world unite. This is the five-star veggie dish you’ve dreamed about. Filled with root vegetables and herby-butter richness, it’s ideal for fall. It would even make a perfect side dish for that upcoming Thanksgiving dinner.
Ingredients
- 3 tbsp olive oil (regular, non infused)
- 3 cups leeks, thinly sliced
- ½ tsp salt
- 2 ½ cups vegetable broth
- 6 stalks celery, cut to fit the pan
- 1 lb carrots, cut to fit the pan
- 1 lb parsnips cut to fit the pan
- 5 tbsp cannabutter
- 2 tsp lemon zest
- 3 tbsp lemon juice
- 3 sprigs fresh thyme
- 1 bay leaf
- 3 tbsp chopped almonds
- ⅓ cup breadcrumbs
- 1 tbsp garlic, minced
- ¼ cup chopped fresh parsley
Equipment
- Dutch oven or equivalent
- Frying pan
Directions
- Preheat oven to 325°F.
- Add 2 tbsps of the regular olive oil and leeks into a dutch oven over medium heat. Toss to coat and sprinkle with a pinch of salt.
- Cook leeks until tender, but not brown. Approximately 8 minutes.
- Stir in 2 tbsps of vegetable broth, and cover. Cook for 20 to 25 minutes, stirring every 8 minutes and adding another tbsp of broth each time. Leeks will eventually caramelize and break apart.
- Add remaining vegetables, cannabutter, lemon juice and zest, thyme, and bay leaf. Toss gently to cover.
- Braise in the oven for another 40 minutes, until vegetables are fork-tender.
- In the meantime, combine nuts, garlic, breadcrumbs, and parsley.
- Add remaining 1 tbsp of olive oil to a frying pan, and add nut mixture. Stir the mixture frequently until nice and toasty. Remove from heat.
- Remove thyme and bay leaf before serving.
- Serve braised vegetables with the braising liquid. Top with nut mixture liberally sprinkled on top for texture.
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