Braised Melange Of Vegetables Glazed With Parmesan
Published February 18, 1995
- Total Time
- 2 hours 10 minutes
- Rating
- Comments
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Ingredients
½ pound peeled baby carrots
1 pound small red potatoes, halved or quartered, depending on size
½ pound sugar snap peas or ¼ pound snow peas, trimmed
½ pound fresh or frozen green peas
15 scallions, trimmed to 6 inches, then halved crosswise
1 pint cherry tomatoes
10 cloves garlic, unpeeled
2 ½ teaspoons kosher salt
Freshly ground pepper to taste
2 tablespoons extra virgin olive oil
2 cups chicken broth, homemade or low-sodium canned
½ cup freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
51 grams carbs; 16 milligrams cholesterol; 393 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 14 grams fat; 11 grams fiber; 1343 milligrams sodium; 19 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Combine the carrots, potatoes, sugar snap or snow peas, green peas, scallions, tomatoes and garlic in a large, shallow casserole. Toss with the salt and pepper. Drizzle the olive oil over the top and pour in the chicken broth. Bake until all of the vegetables are soft, about 2 hours.
- Step 2
Sprinkle the cheese over the top and place under the broiler until lightly browned, about 3 minutes. Serve with grilled veal chops or roast chicken, if desired.
Private Notes
Comments
Why do you not peel the garlic? Do you then remove it before serving?
@Dick: When you cook garlic in its skin, it becomes soft and develops a less aggressive, slightly sweet taste. In French it's called "ail en chemise" or "garlic in its shirt". The French don't remove the skin before serving (because it's quite beautiful), but it's not meant to be consumed. When eating, each person can either remove the skin with knife and fork (it slides off easily), or pick it up with your hand and delicately suck out the garlic.
An oldie but goodie. I've been making this every spring since first seeing the article/recipe in 1995. One of the greatest, easiest, and most delicious vegetable recipes I've ever made. The only comment I'd make is to stir once in a while so the snow peas don't get burned.