- Special Pricing
Braised Fall Vegetables with Coriander
- Active Time 15m
- Total Time 55m
- 2 tablespoons olive oil
- 1 medium onion, halved and thinly sliced
- 2 large garlic cloves, thinly sliced
- 1 tablespoon crushed coriander seeds
- 2 bay leaves
- 2 cups dry white wine
- 2 cups vegetable stock, chicken stock or canned low-sodium broth
- 1 teaspoon sugar
- Pinch of cayenne pepper
- 1 fennel bupound, trimmed and cut lengthwise into eighths
- 16 baby carrots
- 1 zucchini, cut into 2 by 1/2-inch strips
- 1 red bell pepper, cut into 2 by 1/2-inch strips
- 1 tablespoon hazelnut oil
- Watercress sprigs, for garnish
Heat the olive oil in a large saucepan. Add the onion and cook over moderate heat until softened but not browned, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Wrap the coriander seeds and bay leaves in cheesecloth and tie with string. Stir the herb bundle into the saucepan along with the wine, stock, sugar and cayenne and bring to a boil. Reduce the heat, cover and simmer gently for 10 minutes.
Add the fennel, carrots and a little salt to the saucepan and simmer over moderate heat until almost tender, about 10 minutes. Add the zucchini and bell pepper and simmer until all the vegetables are tender, about 10 minutes. Using a slotted spoon, transfer the vegetables to a bowl. Boil the cooking liquid until flavorful and slightly thickened, about 10 minutes. Discard the herb bundle.
Remove the pan from the heat and let the cooking liquid cool to lukewarm, then stir in the hazelnut oil. Season with salt; add more cayenne or hazelnut oil if needed. Pour the cooking liquid over the vegetables, scatter the watercress sprigs sparingly over the top and serve warm or at room temperature.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
256 calories; 11g total fat; 0mg cholesterol; 139mg sodium; 17g carbohydrates; 5g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .