Root of the matter: Veggies a sophisticated side dish

susanlerner General

[…] there’s a more elegant way to prepare these carbohydrate bombs, one more in line for pairing with a grand prime rib or pork loin: braise and glaze.

Start by sautéing aromatics in a large frying pan, add the root, which you have cut up into pieces of roughly equal size, stir to coat, then add enough liquid to cover by about half.

Some tricks include using a wide pan for easy evaporation and turning the heat up to high during the last minute of cooking if the sauce looks too watery.

With a little bit of brown sugar and lime zest at the end, the carrots are spicy, sweet and fruity all at once, a fantastic pairing with pork or turkey, or a wonderful vegan option on a holiday dinner spread.

1 cup low-sodium vegetable or chicken broth

Melt 1 tablespoon butter in a large skillet over medium heat.

Uncover, add the radish leaves, season with salt and pepper to taste, and continue cooking until the sauce is reduced to a thick glaze, about 5 minutes.

Remove from the heat and stir in the remaining 2 tablespoons butter until it melts.

Per serving: 70 calories, 2 g protein, 6 g carbohydrate, 5 g fat, 13 mg cholesterol, 70 mg sodium, 2 g fiber.

1 tablespoon fish sauce or soy sauce (optional)

Per serving: 128 calories, 2 g protein, 14 g carbohydrate, 8 g fat, 0 mg cholesterol, 142 mg sodium, 4 g fiber. …read more

Via: Food and Recipes


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