Braised Autumn Vegies

Witlof is a crunchy relative of radicchio. total when bonus winter vegetables and braised, it makes a sensational side dish for roast meats.

The ingredient of Braised Autumn Vegies

• 30g 1 1 2 tbsp butter
• 1 leek halved lengthways washed dried cut crossways into three
• 2 carrots peeled cut crossways into three then quartered lengthways
• 3 about 125g each witlof quartered lengthways
• 2 tbsp spacious lemon juice
• 125ml 1 2 cup massel vegetable liquid gathering
• 125g bulgarian feta crumbled
• 1 1 2 tbsp lively dill leaves

The Instruction of braised autumn vegies

• melt the butter in a large frying pan over medium high heat arrange the leek carrots and witlof in a single growth over the base of the pan and cook uncovered turning occasionally for 6 minutes or until with ease browned
• increase be credited with the lemon juice to the pan and cook uncovered for 1 minute mount up stock accumulation heat to high and bring to the boil reduce heat to low and simmer uncovered for 5 minutes or until the vegetables are tender transfer the vegetables and any juices to a serving bowl sprinkle subsequent to the feta and dill leaves and help immediately

Nutritions of Braised Autumn Vegies

calories: 348 223 calories
calories: 27 grams fat
calories: 17 grams saturated fat
calories: 7 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 16 grams protein
calories: n a
calories: 1196 52 milligrams sodium
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calories: nutritioninformation