Braising Vegetables

Braising is an ideal way of cooking heartier vegetables such as fennel, cardoon, cabbage and celery, which benefit from slow, even heat that mingles the flavors. Left whole or cut in pieces, the vegetables are cooked with a little butter or oil, usually with a mirepoix of diced vegetables or a layer of sliced onions or leeks on the bottom of the pan. (In less classic versions, these vegetables may be left out altogether.) Liquid may be added—water, stock, wine or even tomato sauce—but vegetables such as Belgian endive that release juice as they cook may not need any at all. Covering the vegetables with aluminum foil or parchment paper retains moisture and gives them a brighter color. After simmering for half an hour or more on the stove or in the oven, the liquid reduces to a few spoonfuls of concentrated syrupy glaze.