Main
Recipes
Course
Side Dishes
Braised Fall Vegetables With Coriander Recipe

Braised Fall Vegetables With Coriander Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

2 tbsp olive oil
1 medium onion, halved and thinly sliced
2 large garlic cloves, thinly sliced
1 tbsp crushed coriander seed
2 bay leaves
2 cups dry white wine
2 cups vegetable stock or 2 cups chicken stock or 2 cups low sodium chicken broth
1 tsp sugar
1 pinch cayenne pepper
1 fennel bulb, trimmed and cut lengthwise into eighths
16 baby carrots
salt
1 zucchini , cut into 2-by-1/2-inch strips
1 red bell pepper , cut into 2-by-1/2-inch strips
1 tbsp hazelnut oil
watercress leaf, for garnish

Directions:

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 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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	670.35 Kcal (2807 kJ)
Calories from fat	95.91 Kcal
		% Daily Value*
Total Fat	10.66g	16%
Sodium	18660.53mg	778%
Potassium	529.27mg	11%
Total Carbs	101.26g	34%
Sugars	6.02g	24%
Dietary Fiber	4.49g	18%
Protein	1.6g	3%
Vitamin C	41.5mg	69%
Vitamin A	1.1mg	38%
Iron	13.9mg	77%
Calcium	72.7mg	7%

Amount Per 100 g
Calories	161.35 Kcal (676 kJ)
Calories from fat	23.08 Kcal
		% Daily Value*
Total Fat	2.56g	16%
Sodium	4491.5mg	778%
Potassium	127.39mg	11%
Total Carbs	24.37g	34%
Sugars	1.45g	24%
Dietary Fiber	1.08g	18%
Protein	0.38g	3%
Vitamin C	10mg	69%
Vitamin A	0.3mg	38%
Iron	3.3mg	77%
Calcium	17.5mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Baked Eggplants

Eggplants, Olive oil, Mozzarella cheese, sliced thin and 19 more..
Chicken With Shrimp

Boneless skinless chicken breasts, Olive oil and 20 more..
Chicken Basquaise

Chicken thighs or 1 (3 lb) chicken breasts, Olive oil and 11 more..
Warm Spiced Lentils

Green lentil, Olive oil, Red onion, chopped and 11 more..
Super Bowl Chili

Ground beef, Olive oil, Onions, chopped and 12 more..
Fish Stew

Olive oil, Onion, chopped, Garlic, minced and 13 more..
Cajun Lentil Stew

Olive oil, Chopped onion, Garlic, minced, Water, Bay leaf and 11 more..