Soft-Cooked Vegetables
Olive Oil Braised Vegetables
main veg
This
soft-cook recipe from Traci Des Jardins,
chef and co-owner of Jardiniere in San Francisco was written in American, so I've translated
zucchini for you.
It would probably make a fine vegetarian main dish if it wasn't for the anchovies. I suppose you could leave them out.
- 1 cup extra-virgin olive oil
- 1 tblsp anchovy paste
- ½ tsp crushed red chile flakes
- 6 sun-dried tomatoes, thinly sliced lengthwise
- 6 cloves garlic, peeled and smashed with the side of a knife
- 6 sprigs rosemary
- 1 lemon, ends trimmed, thinly sliced crosswise, seeds removed
- 1 large courgette, cut diagonally into 1½"-long pieces
- 1 lb baby Yukon Gold or new potatoes
- 1 head broccoli, cut into florets, stalk cut into large pieces
- ½ head cauliflower, cut into florets, stalk cut into large pieces
- 2 tblsp finely chopped parsley
- 2 sprigs marjoram or oregano, stems removed
- salt and freshly ground black pepper, to taste
Put the olive oil, anchovy paste, chile flakes, sun-dried tomatoes, garlic, rosemary, and lemon slices in a 6-qt. Dutch oven.
Place over medium-high heat and cook, stirring occasionally, until fragrant and the garlic and the lemon slices are lightly browned, about 5 minutes.
Add the courgette in a single layer and cook, without stirring, until lightly browned, about 5 minutes. Flip the courgette, and cook for 5 minutes more.
Add the potatoes, broccoli, and cauliflower to the pot and stir once or twice to coat in oil.
Cook, covered, without stirring, until the vegetables begin to brown and soften, about 30 minutes.
Stir vegetables gently, replace the lid, and reduce the heat to medium-low; cook until the vegetables are very soft and tender, about 60 minutes more.
Remove the vegetables from the heat, and stir in parsley and marjoram. Season with salt and pepper.
Slow-Cooked Broccoli Rabe
Cime di Rapa Fritte
side veg vegan
Rapini, or broccoli rabe, is a somewhat bitter brassica related to turnip greens but resembling small heads of broccoli with fibrous stalks.
It benefits from long cooking.
Serves 4-6
- 1¼ cups olive oil
- 1½ tsps crushed red chile flakes
- 12 cloves garlic, thinly sliced
- 2¼ lb broccoli rabe, thick stems removed, cut into 2" pieces
- salt and freshly ground black pepper, to taste
Heat ¾ cup oil, chile flakes, and half the garlic in a 12" skillet over medium-high heat,
and cook, stirring occasionally, until garlic is lightly browned, about 2 minutes.
Add broccoli rabe and ½ cup water, reduce heat to medium-low, and cover skillet;
cook, stirring occasionally, until very soft, about 1 hour and 15 minutes.
Meanwhile, place remaining oil and garlic in a 1-qt. saucepan over medium-high heat.
Cook, stirring occasionally, until garlic is crisp and golden, about 5 minutes. Drain, and set garlic chips aside.
To serve, season broccoli rabe with salt and pepper and top with reserved garlic chips.