Braising and Stewing

Gentle braising or stewing of vegetables gives very different results. Vegetables are usually braised by cooking slowly in a covered dish in the oven with the addition only of a little butter, olive oil or liquid, and seasonings such as herbs or spices, including garlic, fresh ginger or chillies. Use robust herbs such as bay leaves, rosemary, thyme and tarragon to braise with vegetables, but only stir in tender herbs such as leaf fennel, dill, basil, fresh coriander and parsley at the end of cooking.