Side Pannel
Braised Veggies with Ginger and Lime Juice
Braised Veggies with Ginger and Lime Juice
- Recipe Submitted by Kiss The Cook on 09/26/2007
Category: Healthy Recipes, Carrots, Quick & Easy, Onions, Vegetarian, Peppers, Side Dishes, Vegetables
Ingredients List
- 1/2 pound fresh carrots, peeled and cut half crosswise and in half
- 8-10 pieces of asparagus, hard part of stalks cut off
- 1 tablespoon fresh lime juice
- 1 teaspoon freshly grated lime zest
- 1 teaspoon light brown sugar
- 1 teaspoon + 1 tablespoon of butter
- 2 tablespoons extra-virgin olive oil
- 1 small red pepper, cored and seeded, cut into slices about 1/4 inch thick
- 1 small yellow bell pepper, cored and seeded, cut lengthwise into 1/2-inch strips
- 1 small red onion, cut into 1/2-inch wide strips
- 1 piece fresh ginger, 2x3/4 inches, cut into thin matchsticks
- 1/3 cup plus 2 tablespoons chicken broth
- 2 thyme sprigs
- salt and pepper to taste
Directions
1. Combine the lime juice, lime zest, brown sugar and 1 teaspoon of butter; set aside.
2. In a saute pan, heat 1 tablespoon of the olive oil and the remaining butter over medium heat. Once heated, arranged the carrots and asparagus in one layer in the pan. Cook without stirring until their bottoms are nicely browned, 3 to 4 minutes on each side. Transfer to a plate and set aside.
3. Heat the remaining 1 tablespoon olive oil in the pan. Add the peppers, red onion, and a dash of salt and saute until browned, 3 to 5 minutes. Add the ginger and saute for another 1 minute. Return the carrots to the pan, stir, and add in the chicken broth and thyme sprigs. Immediately cover the pan and simmer until the liquid is almost completely reduced, about 3 minutes.
4. Uncover the pan, remove it from the heat, and add the lime juice and butter mixture. Stir, scraping any browned bits from the bottom of the pan. Discard the thyme sprigs and serve hot.
2. In a saute pan, heat 1 tablespoon of the olive oil and the remaining butter over medium heat. Once heated, arranged the carrots and asparagus in one layer in the pan. Cook without stirring until their bottoms are nicely browned, 3 to 4 minutes on each side. Transfer to a plate and set aside.
3. Heat the remaining 1 tablespoon olive oil in the pan. Add the peppers, red onion, and a dash of salt and saute until browned, 3 to 5 minutes. Add the ginger and saute for another 1 minute. Return the carrots to the pan, stir, and add in the chicken broth and thyme sprigs. Immediately cover the pan and simmer until the liquid is almost completely reduced, about 3 minutes.
4. Uncover the pan, remove it from the heat, and add the lime juice and butter mixture. Stir, scraping any browned bits from the bottom of the pan. Discard the thyme sprigs and serve hot.
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