Braised Vegetables

It seems as though fall vegetables were designed for braising. Fennel, potatoes, celery, and more become tender and sweet when seared, then cooked, in a flavorful liquid. Serve these seasonal dishes as sides for an autumn feast or alone for a satisfying dinner. Just make sure there’s bread around to soak up the delicious, veggie-infused braising liquid.

Olive Oil-Braised Vegetables

This flavorful mix of vegetables is braised in olive oil that’s been infused with rosemary, chile flakes, lemon, and anchovies.

Braised Artichokes

This Italian-American antipasto is best served with crusty bread to mop up leftover braising oil. See the recipe for Braised Artichokes »

Sedano e Pomodori Brasati (Braised Celery and Tomato)

Celery softens, yet keeps its shape through a long simmer, thanks to its stalky build. See the recipe for Sedano e Pomodori Brasati »

Butter-Braised Kohlrabi

Kohlrabi, a member of the cabbage family with a turnip-like flavor, becomes a succulent accompaniment to roast meats when slowly simmered in chicken stock, butter, and thyme. See the recipe for Butter-Braised Kohlrabi »

Braised Red Cabbage with Bacon

Bacon adds a smoky, salty component to this deep purple German side. See the recipe for Braised Red Cabbage with Bacon »

Stewed Okra

Simmering the okra in olive oil and tomato sauce adds rich flavor and tenderness. See the recipe for Stewed Okra »

Maple-Glazed Carrots

Butter brings out the sweetness and richness of the carrots, while maple syrup adds a delicate glaze. See the recipe for Maple-Glazed Carrots »
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Kale is the ideal braising vegetable: stiff, earthy, and slightly bitter, the leafy vegetable turns into a tender and savory accompaniment when braised in stock or wine. See the recipe for Braised Kale and Potatoes » Christopher Hirsheimer