5 Slow-Cooked Vegetable Sides

by0| PUBLISHED Sep 30, 2011 8:00 AM
5 Slow-Cooked Vegetable Sides
This flavorful mix of broccoli, cauliflower, zucchini, and potatoes is braised in olive oil that’s been infused with rosemary, chile flakes, lemon, and anchovies. Get the recipe for Olive Oil-Braised Vegetables ». Todd Coleman
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One of our favorite ways to bridge the gap between winter and spring is with a bowl of mellow, creamy, soft-cooked vegetables. Broccoli rabe, celery, green beans, and other vegetables undergo a miraculous transformation when cooked for long periods of time in slow-simmering water: they turn sweet and luxurious, with an incomparably luscious texture. Here are 5 of our favorite recipes.
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