Creamy braised cauliflower and carrots

Braising. I’ve done it before, but had no clue that it was considered braising. Honestly, I had no clue what braising really was.

But apparently, I do this all the time. All you need is a little dry heat (browning), and then a little moisture (simmering and reducing).  Roast beef, anyone?

I don’t think I had used dairy in braising before this, though. I switched around the spices from the original recipe, incorporating the ever-autumny nutmeg.  Feel free to mix up the combo of veggies and spices– leeks, potatoes, celery, yams, broccoli, and fennel would all work well (not all together, of course).  But don’t skip the cayenne when you’re working with the root veggies!

I can’t wait to try this recipe with turnips and sweet potatoes. Definitely a new favorite (and super easy) comfort food.

Creamy Braised Cauliflower and Carrots
adapted from Everybody Likes Sandwiches

Serves 2-3 as a hearty side

2 T. butter
1/4 large or 1/2 small onion, sliced
3 large carrots, sliced
2 cloves of garlic
1/2 head of cauliflower
1 T. oil
dash of cayenne
1/4 to 1/2 t. nutmeg
salt and pepper
1/4 c. chicken or veggie stock
1/3 c. half and half or milk

Melt butter in a large skillet over medium heat. Add the onions and carrots; don’t stir but shake the pan to cover and let sit without stirring for 5 minutes.

Meanwhile, roughly chop (or mince) the garlic and break up the cauliflower into bite-sized florets. Once carrots are slightly browning, stir in the cauliflower, garlic, cayenne, nutmeg, and S&P. Add 1 T. olive oil and shake pan to disburse.  Let the pan sit for another 5 minutes.

Increase the heat to medium-high and add the stock and dairy. Once bubbling, reduce heat to medium and simmer, stirring occasionally, until veggies are tender and liquid is nearly gone, about 15 minutes. Serve with a light sprinkle of pepper and nutmeg.


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Filed under Fall, Side dishes, Vegetables

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