Braised Vegetables

Our current social life includes half-a-dozen pot-luck meals each month. These often are short on vegetables.

This week I adapted a few recipes to finish up a few items as we prepare to get underway again. Our discriminating neighbors consumed what I had made demonstrating the broad appeal of this dish.

Traditionally braising softens a tough cut of meat by using a dutch oven first on the stove and then in a slow oven for an hour. The procedure below accomplishes braising in about 45 minutes including chopping.

Ingredients

• 1 Yellow onion
• 2 Carrots
• 4 Ribs celery
• 1 lb potatoes
• 2 cloves garlic
• 1 Tbsp olive oil
• 1 Tbsp butter
• 1 Tbsp Herbs Provincial
• dash Thyme
• 1 tsp salt
• 1 Tbsp balsamic vinegar
• 1 cup water

Procedure

1. Chop onion, slice carrots, slice celery, and chop potatoes into bite size. Mince garlic
2. Saute on high in the oil and butter the carrots, onions, celery, and potatoes, until lightly browned.
3. Add garlic, herbs, salt, vinegar, and water.
4. Pressure cook for 4 minutes.
5. Quick release. Saute until liquid is reduced. ~5 minutes.