Martha Stewart Braised Spring Vegetables

Step-By-Step Guide to Perfect Braised Veggies

*These veggies are delicious and pair amazingly with roasted Chicken!

Ingredients Serves 4

1 Tbsp Olive Oil

1 bunch of Spring Onions (or scallions) cut in half (if large quarter)

Sea Salt for seasoning

2 Tbsp Butter

1 ½ to 2 Cups of Chicken Stock

½ Carton of Whole Mushrooms (Morels work great as well)

12 Ounces of Sm Potatoes cut lengthways and then into quarters

1 Tsp of Thyme

Directions

Prepare Spring Onions and add salt to side that is cut. Cut up Potatoes and set to the side.

Heat Olive Oil in a large skillet. Add Spring Onions face down on the skillet. Let cook for 5 minutes until face is caramelized.

Turn over onions and add butter cut into smaller pieces to distribute more evenly and help speed the process of the butter melting in the pan. Once butter has dissolved, add Chicken Stock. Let come to a boil.

Once the stock starts to boil, add Whole Mushrooms and Potatoes.

Cover and Reduce heat to a simmer. Let Vegetables cook for 13 to 15 minutes allowing potatoes to tenderize. Check periodically using a fork to pierce potatoes to see if they are soft, if mixture becomes to dry add more stock.

When vegetables are tender remove cover and turn the heat back up to let mixture boil until stock turns into syrup. Season vegetables with more salt if desired. Add Thyme & Serv