Braised Vegetables

My kids really did eat these! I was amazed. Even Neil tried a few.  Braises benefit from being made ahead even if you have the inclination and the time. I've made the first recipe but would like to try the other one as well.  I've enjoyed looking through this website and look forward to trying out some of the other tasty dishes to be found, especially for Rosh Hashanah which is approaching rather rapidly!

Winter Vegetable Braise
2-4 pounds root vegetables such as

parsnips, carrots, beets, sweet potatoes, fennel, celery root, rutabaga, peeled, trimmed and cut in 1/2 inch cubes

1 medium onion or 3 medium shallots, thickly sliced
2 tablespoon olive oil
1 teaspoon kosher salt
1 1/2 cups orange juice
½ cup water
1 tablespoon dried thyme leaves
1. Preheat oven to 400 degrees.
2. Heat oil in a medium sized Dutch Oven over medium heat. Add all vegetables and salt and cook, stirring occasionally for 12-15 minutes, until slightly browned.
3. Add orange juice, water and thyme. Cover pot and place in preheated oven. Lower heat to 350 and bake for 25-35 minutes, until vegetables are very tender.
4. May be served warm or at room temperature.
Makes: 6-8 servings ~ Can make ahead
Active time: 15 minutes ~ Cooking time: 1 hour
a kosher for Passover Recipe

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Mustard & Lemon Braised Vegetables 1 1/2 pounds mixed vegetables such as asparagus, green beans, leeks, carrots, red or yellow bell pepper, trimmed and cut similar in shape and size
1 tablespoon olive oil
1 tablespoon margarine
1/2 teaspoon kosher salt
1/3 cup chicken or vegetable broth
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/4 teaspoon marjoram
1. In a large skillet with a lid, heat the olive oil and margarine over medium high heat until margarine is melted and sizzling. Add vegetables and salt. Toss to coat. Cook, stirring only to prevent burning, 5-8 minutes until vegetables are browned, but not charred.
2. Pour in broth and cover pan with the lid. Simmer 3-5 minutes until liquid is almost absorbed. Remove from heat and quickly add remaining ingredients and toss well, scraping any browned bits from the bottom of the pan.
Makes: 4-6 servings ~ Can make ahead
Active time: minutes ~ Cooking time: 15 minutes