Quick-Braised Root Vegetables with Hoisin

Name: Quick-Braised Root Vegetables with Hoisin
Yield: makes 4 to 6 servings
Ingredients: 2 tablespoons peanut or neutral oil, like corn or grapeseed; 1 tablespoon chopped garlic; 1 tablespoon peeled and minced fresh ginger; 4 medium carrots, roughly chopped; 4 parsnips, peeled and roughly chopped; 2 celery stalks, roughly chopped; 2 tablespoons hoisin sauce; 1 tablespoon soy sauce; 3 scallions, trimmed and cut into 1-inch lengths

December 14, 2011

A simple braised dish that brings a new look to root vegetables. Serve with stir-fries or with plain grilled or broiled fish. Other vegetables you can prepare this way: turnips and radishes of any type will fill in nicely for the carrots or parsnips.

Recipe information

Yield
makes 4 to 6 servings

Ingredients

2 tablespoons peanut or neutral oil, like corn or grapeseed

1 tablespoon chopped garlic

1 tablespoon peeled and minced fresh ginger

4 medium carrots, roughly chopped

4 parsnips, peeled and roughly chopped

2 celery stalks, roughly chopped

2 tablespoons hoisin sauce

1 tablespoon soy sauce

3 scallions, trimmed and cut into 1-inch lengths

Preparation

Step 1
Heat a wok or large skillet with a lid over medium-high heat for about 3 minutes, or until it is quite hot. Add the oil, garlic, and ginger and stir for 10 seconds. Add the vegetables and cook, stirring, until they begin to brown, 2 or 3 minutes.
Step 2
Lower the heat to medium and add 1/2 cup water (or stock), along with the hoisin sauce and soy sauce; stir. Cover and cook over medium-low heat until the vegetables are tender, about 10 minutes. Uncover, raise the heat to high, and add the scallions. Cook, stirring, until the liquid has all but evaporated, just a couple of minutes. Serve immediately.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.

TagsRoot Vegetable Vegetable Side Dinner Vegetarian Vegan Dairy Free Easy Quick 30 Minutes or Less Braise Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes