Braised Vegetable Bowl

It’s nourishing. It’s hearty. It explodes with flavor.

And it’s healthy. Very healthy.

When it’s cold outside or when I’m feeling off, you’ll find me in the kitchen whipping up a pot of these braised vegetables.

Chopping vegetables, almost in a meditative state. Measuring spices. Gently mixing the vegetables and seasoning together, until a delicious aroma fills the entire kitchen.

Or you’ll find me sitting at the counter, reading a book and sipping a cup of tea, as the dish slowly braises in the oven.

These braised vegetables nourish my belly, my soul, and my mind.

It’s a simple recipe. Throw together a ton of vegetables, thoroughly season them, and let the oven do the rest of the work.

They taste beautiful alone, or paired with turmeric-seasoned rice or with a fluffy piece of naan.

And they’re even better the next day, wrapped up in a tortilla for an easy lunch.

  • 1 tablespoon coconut oil
  • 1 cup carrots, peeled and cut in 1/2 in pieces
  • 1 cup red beets, peeled and chopped
  • 1 cup potato, peeled and chopped
  • 1 cup rutabaga, peeled and chopped
  • 1 cinnamon stick
  • 6 cardamom pods
  • 6 cloves
  • 2 bay leaves
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon cayenne
  • 1 1/2 cups vegetable stock
  • Juice of 1 lemon
  • Salt and pepper, to taste
  • Preheat the oven to 350 degrees F.
  • Heat the oil in a heavy bottomed pot over medium heat. Add the cardamom, cloves, and cinnamon and toast for a few seconds. Add the coriander, garam masala, and cayenne and toast for another few seconds.
  • Add the vegetables and fry for a few minutes, until browned. Add enough stock to cover the vegetables and bring it to a boil. Boil for 1 minute, and remove from heat. Add the bay leaves and cover the pot.
  • Transfer the pot to the oven and cook for 40-60 minutes. Remove the bay leaves, the cinnamon stick, and the cardamom pods.
  • Serve and enjoy!

After feasting on these braised root vegetables, curl up in these pajamas, with a hot toddy and one of my all-time favorite books.

This simple dish and these lentils are two of my other comfort food staples. I share a new recipe on Mondays. You can find them all here (now organized by type!).