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.
This flavorful mix of vegetables is braised in olive oil that’s been infused with rosemary, chile flakes, lemon, and anchovies.
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 »
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 »
Simmering the okra in olive oil and tomato sauce adds rich flavor and tenderness.
See the recipe for Stewed Okra »
Butter brings out the sweetness and richness of the carrots, while maple syrup adds a delicate glaze.
See the recipe for Maple-Glazed Carrots »
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