• Simple Braised Root Veggies

    Simple Braised Root Veggies | stupideasypaleo.com

    Simple braised root veggies are so easy to make, and they’re an inexpensive way to round out a meal. The leftovers keep well and find their way into my breakfast scrambles or even my post-workout snack. This dish is hearty and warming in the winter, a perfect way to take advantage of all the root veggies lying around as we really hit the cold months. And, this recipe is Whole30-friendly.

    If you want to customize this, look at the bottom of the post for suggestions to change it up, but once you dial in the technique, the sky’s the limit. You’ll be braising the veggies, which basically means to develop a bit of brown, caramelly goodness when it first hits the pan, add liquid and simmer until tender, then raise the heat back up to cook off most of the liquid and concentration the flavors. No Dutch oven or similar cooking vessel? I’ve done this in a large frying pan with a lid, and it works just fine. One tip: don’t season with salt until the end if your broth is salted because will concentrate during cooking.

    Simple Braised Root Veggies

    Preparation 2017-03-29T00:00:00+00:00
    Cook Time 2017-03-29T00:00:00+00:00
    Serves 1     adjust servings

    Ingredients

    • 1–2 Tablespoons ghee or coconut oil
    • 2 large carrots
    • 2 large parsnips
    • 1 small celery root (celeriac) or 1 small rutabaga, peeled
    • 1 onion, sliced
    • 2-3 cloves garlic, minced
    • 1 Tablespoon chopped fresh rosemary
    • 1 teaspoon chopped fresh thyme
    • 1 teaspoon chopped fresh sage
    • 2 cups chicken broth
    • Sea salt and black pepper, to taste

    Instructions

    1. If desired, peel the carrots and parsnips. Cut in half lengthwise and then into ~1/4″ thick pieces. Peel the celery root and cut into similar-sized pieces to the carrot and parsnip. If you make the pieces too thin, you’ll end up with a pot of mush.
    2. In a large, heavy bottomed pot, like a Dutch oven, heat the ghee or coconut oil over medium-high heat. Toss in the carrots, parsnips, celery root and onion. Allow the veggies to caramelize and slightly brown, though not burn. Stir enough so you get good color on many of the pieces.
    3. Add the garlic, rosemary, thyme, sage and chicken broth. Allow the liquid to come to a boil, then reduce the heat to low. Cover the pot. Allow the veggies to cook until just fork-tender, about 20 minutes.
    4. Uncover the pot. Turn the heat to high and allow the braising liquid to reduce down until it’s a slightly thickened sauce. Don’t let it go too long or walk away because this can very quickly start to burn the bottom of the veggies.
    5. Adjust seasoning with salt and pepper.

    by

    Simple Braised Root Veggies | stupideasypaleo.com
    Simple Braised Root Veggies
    Ingredients
    • 1–2 Tablespoons ghee or coconut oil
    • 2 large carrots
    • 2 large parsnips
    • 1 small celery root (celeriac) or 1 small rutabaga, peeled
    • 1 onion, sliced
    • 2-3 cloves garlic, minced
    • 1 Tablespoon chopped fresh rosemary
    • 1 teaspoon chopped fresh thyme
    • 1 teaspoon chopped fresh sage
    • 2 cups chicken broth
    • Sea salt and black pepper, to taste
    Instructions
    1. If desired, peel the carrots and parsnips. Cut in half lengthwise and then into ~1/4″ thick pieces. Peel the celery root and cut into similar-sized pieces to the carrot and parsnip. If you make the pieces too thin, you’ll end up with a pot of mush.
    2. In a large, heavy bottomed pot, like a Dutch oven, heat the ghee or coconut oil over medium-high heat. Toss in the carrots, parsnips, celery root and onion. Allow the veggies to caramelize and slightly brown, though not burn. Stir enough so you get good color on many of the pieces.
    3. Add the garlic, rosemary, thyme, sage and chicken broth. Allow the liquid to come to a boil, then reduce the heat to low. Cover the pot. Allow the veggies to cook until just fork-tender, about 20 minutes.
    4. Uncover the pot. Turn the heat to high and allow the braising liquid to reduce down until it’s a slightly thickened sauce. Don’t let it go too long or walk away because this can very quickly start to burn the bottom of the veggies.
    5. Adjust seasoning with salt and pepper.

    Change It Up:

    • No Dutch oven? You can accomplish the same result in a large frying pan with a tightly fitting lid.
    • No fresh herbs? Instead of 1 Tablespoon fresh herbs, use 1 teaspoon dried. Rub the herbs between your fingers before adding to the pot to unleash more flavor.
    • Use whatever root veggies you have in any combination you’d like.
    • Double the batch and use leftovers for morning hash.

    Pin this for later!

    Simple Braised Root Veggies | stupideasypaleo.com

    What’s your favorite root vegetable?

    Have a question about this Simple Braised Root Veggies Recipe? Leave it in the comments below!

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    27 thoughts on “Simple Braised Root Veggies

        1. OK, I’ve been into my emails on my laptop too and it seems if I read your posts via email alert then the “click here to pin it” option doesn’t work. I have to actually go into your webpage for the “pin it” option to work. I use Safari

          1. Ah yes…that makes sense. The emails are sent via RSS feed to my mail service, then on to you, so the plug in that manages the pins must be lost in translation. Sorry about that Janine!

            1. Hi Terry…it’s because the Pin It button is a responsive plug in and for some reason the data is not pulled into the RSS feed. Sorry for the inconvenience.

    1. This is my favorite way to cook carrots – but I never thought of adding parsnips to the mix! (Though the celery root will not be an addition I’ll make – it’s one of the few veggies I can’t stand!) And the beautiful picture makes my mouth water!

      1. I really like the parsnip / carrot combo together. Ah yes…a lot of folks share your sentiment 🙂 I used turnip instead of celery root the second time and it came out just as delish!

    2. Yum! I always just roast my vegetables but this looks so easy and fast! Winter vegetables are definitely my favorite! Especially Romenesco which is so hard to find. I heard it’s finally at our Whole Foods so am heading there this weekend in search of it!

    3. Hi Steph! This recipe looks great. I’m doing a January Whole30, and was so excited to find out that you are, too! I’m posting about it everyday on my blog to help keep me accountable :). I just downloaded your guide and am enjoying reading the tips.

    4. Quick question – are jerusalem artichokes a good option for this as well given that they are somewhat similar to rutabagas? Many thanks!

        1. Talking of artichokes, I’ve never ever cooked one & have absolutely no idea what I’d do with one. Any suggestions?

            1. Sorry for delay, needed to check which artichokes are in my local supermarket, they’re regular ones, never seen a Jerusalem artichoke, just googled it – weird!!!

    5. MMM! Whipping this up right now to accompany a pork loin roast! So glad I happened upon this post when I did. I’ve been really into the sweet potato/carrot combo lately so this is a nice, fresh way to mix things up from the usual roasting or stir frying! Thanks!

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