Braised Vegetables with Prosciutto, Bacon, or Ham
Makes: 4 servings
Time: 45 minutes
Like meat braises and stews, the goal here is to produce the tenderness and complex flavors that come from fully softened ingredients and a luxuriously thick cooking liquid. The same technique works for any vegetable or even any combination of vegetables (I’ve given some specific examples in the main recipe), since the timing of doneness isn’t crucial. Likewise, check out the different seasoning options in the list that follows, or experiment on your own. Serve this with whole grains or toss with some pasta.
3 tablespoons olive oil
1 large onion or several shallots, halved and sliced
¼ pound chopped prosciutto, cured or smoked ham, pancetta, or bacon (optional)
1 or 2 whole small dried chiles (optional)
Salt and freshly ground black pepper
2 or 3 sprigs of fresh thyme or 1 sprig of rosemary or oregano
2 pounds any vegetable (alone or in combination), like Brussels sprouts, eggplant, carrots or parsnips, turnips or rutabaga, beets, kale or collards, string beans, or celery
2 cups vegetable stock, white or red wine, beer, or water
½ cup fresh chopped parsley leaves, for garnish
1 Put 2 tablespoons of the oil in a large pot or Dutch oven and turn the heat to medium. When the oil is hot, add the onion and the meat and chiles if you’re using them; sprinkle with salt and pepper and cook, stirring occasionally, until the onions begin to color, about 5 minutes. Add the herb sprigs, turn the heat down a bit, and keep cooking, stirring once in a while, until the color deepens, another 5 minutes or so. Remove everything with a slotted spoon.
2 Meanwhile, trim and peel the vegetables as needed and cut them into large (at least 2-inch) chunks, or leave them whole if they’re any smaller than that.
3 Return the pot to medium-high heat, add the remaining oil, and when it’s hot, add the vegetables. Sprinkle with salt and pepper and cook, stirring occasionally, until they start to caramelize and brown a bit. Return the onion mixture to the pot, add the liquid, and bring to a boil. Lower the heat so that the mixture gently bubbles, cover and cook, stirring occasionally, until the vegetables are as tender or as soft as you want them, anywhere from 5 to 30 minutes; just poke them with a fork every once in a while to check. When they’re ready, taste and adjust the seasoning, garnish, and serve.
Braised Vegetables, Many Ways
Instead of the onion, use lots of garlic or a couple bunches of scallions, cut into big pieces.Use peanut oil instead of the olive oil, and use tofu cubes instead of the proscuitto; try coconut milk for the liquid, and season with a splash of soy or Thai fish sauce. Garnish with chopped peanuts and cilantro.Add a handful of chopped radishes (daikon is excellent here) during the last minute or 2 of cooking.Instead of the meat, use chopped or sliced almonds or hazelnuts; they’ll get soft and add body. For a crunchy finish, garnish with a sprinkle of whatever nut you used.Instead of the meat, use cut-up boneless, skinless chicken thighs.Add some citrus zest to the pot, along with the herb sprigs.Use peanut or grape seed oil instead of the olive oil, and substitute a tablespoon or so of cumin, caraway, or mustard seeds, or a couple of caraway pods or bay leaves for the herb sprigs.