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.
Sedano e Pomodori Brasati (Braised Celery and Tomato)
Braised Red Cabbage with Bacon