Butter-Braised Vegetables

From Cook's Country | February/March 2013

Why this recipe works:

For this simple vegetable side, we wanted maximum buttery flavor without going over the top—some recipes call for as many as two sticks of the stuff. Tests proved that just a tablespoon of butter whisked into the braising liquid (chicken broth) was enough to impart richness, and 3 additional… read more

For this simple vegetable side, we wanted maximum buttery flavor without going over the top—some recipes call for as many as two sticks of the stuff. Tests proved that just a tablespoon of butter whisked into the braising liquid (chicken broth) was enough to impart richness, and 3 additional tablespoons, thinned out with more braising liquid at the end, made a silky sauce that coated the cooked vegetables. Carrots, Brussels sprouts, and radishes (unexpected but delicious) are the base of this hearty side, and a sprinkling of chives freshens the whole thing up.

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Serves 6

Look for Brussels sprouts slightly smaller than golf balls; if using smaller sprouts, you may want to halve them.

Ingredients

  • 2 cups low-sodium chicken broth
  • 4 tablespoons unsalted butter
  • 1 pound carrots, peeled and sliced 1/4 inch thick on bias
  • 1 pound radishes, trimmed and quartered
  • 12 ounces Brussels sprouts, trimmed and quartered
  • Salt and pepper
  • 2 tablespoons minced fresh chives

Instructions

  1. 1. Bring broth to simmer in Dutch oven over medium-low heat. Whisk in 1 tablespoon butter until melted. Add carrots, radishes, Brussels sprouts, 1 teaspoon salt, and ½ teaspoon pepper to pot. Cover and cook, stirring occasionally, until vegetables are tender, 11 to 14 minutes. Using slotted spoon, transfer vegetables to serving dish.

    2. Remove all but ¼ cup broth from pot. Whisk remaining 3 tablespoons butter into remaining ¼ cup broth in pot until melted and slightly thickened and pour over vegetables. Season with salt and pepper to taste. Sprinkle with chives. Serve.

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