Braised Mixed Vegetables
A healthy and hearty medley of Brussels sprouts, carrots, mushrooms, and shallots braised in a savory, buttery broth. Finished with sweet green peas and fresh dill, it makes an ideal side dish or wholesome vegetarian-friendly meal.
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🍳 Cooking Flow
1. Sauté garlic, sliced mushrooms, whole shallots, and carrots in melted butter. → 2. Add halved Brussels sprouts, season with salt and pepper, and stir in flour. → 3. Pour in white wine, water, and a chicken cube; cover and simmer for 15 minutes. → 4. Stir in green peas and chopped dill, cook for 2 more minutes, then serve.
Cooking Steps
Brief Cooking Order
1. Sauté garlic, sliced mushrooms, whole shallots, and carrots in melted butter. → 2. Add halved Brussels sprouts, season with salt and pepper, and stir in flour. → 3. Pour in white wine, water, and a chicken cube; cover and simmer for 15 minutes. → 4. Stir in green peas and chopped dill, cook for 2 more minutes, then serve.
Introduction
A healthy and hearty medley of Brussels sprouts, carrots, mushrooms, and shallots braised in a savory, buttery broth. Finished with sweet green peas and fresh dill, it makes an ideal side dish or wholesome vegetarian-friendly meal.
Step 1
In a saucepan over medium heat, melt 4 tbsp of unsalted butter and sauté minced garlic until lightly browned.
Step 2
Add the sliced mushrooms along with a pinch of salt and stir-fry until softened.
Step 3
Add the peeled whole shallots and carrot chunks into the pan and stir-fry with the mushrooms.
Step 4
Season with salt and ground black pepper to taste, then add the halved Brussels sprouts and toss everything together.
Step 5
Sprinkle in 1 tsp of flour and stir-fry thoroughly until the flour is cooked out and coats the vegetables to help thicken the sauce.
Ingredients List
Important Notes
Green peas and delicate herbs should always be added during the final 2 minutes of cooking to preserve their vibrant green color and texture.
If white wine is unavailable, substitute with chicken stock, vegetable broth, or extra water.
Brussels sprouts can be substituted or complemented with zucchini, green beans, or asparagus.
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