Simple braised root veggies are so easy to make, and they’re an inexpensive way to round out a meal.
The leftovers keep well and find their way into my breakfast scrambles or even my post-workout snack. This dish is hearty and warming in the winter, a perfect way to take advantage of all the root veggies lying around as we really hit the cold months. And, this recipe is Whole30-friendly.
If you want to customize this, look at the bottom of the post for suggestions to change it up, but once you dial in the technique, the sky’s the limit.
What is Braising?
You’ll be braising the veggies, which basically means to develop a bit of brown, caramelized goodness when it first hits the pan, add liquid and simmer until tender, then raise the heat back up to cook off most of the liquid and concentration the flavors.
How to Braise Without a Dutch Oven
No Dutch oven or similar cooking vessel? I’ve done this in a large frying pan with a lid, and it works just fine. One tip: don’t season with salt until the end if your broth is salted because will concentrate during cooking.
Ways to Modify This Recipe
- No Dutch oven? You can accomplish the same result in a large frying pan with a tightly fitting lid.
- No fresh herbs? Instead of 1 tablespoon fresh herbs, use 1 teaspoon dried. Rub the herbs between your fingers before adding to the pot to unleash more flavor.
- Use whatever root veggies you have in any combination you’d like.
- Double the batch and use leftovers for morning hash.
Simple Braised Root Veggies
Simple braised root veggies are so easy to make, and they're an inexpensive way to round out a meal. Paleo and whole30 yumminess!
- 2 tbsp ghee
- 2 large carrots
- 2 large parsnips
- 1 small celery root or 1 small rutabaga, peeled
- 1 onion sliced
- 3 cloves garlic minced
- 1 tbsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh sage
- 2 cups chicken broth
- Sea salt and black pepper to taste
If desired, peel the carrots and parsnips. Cut in half lengthwise and then into ~1/4″ thick pieces. Peel the celery root and cut into similar-sized pieces to the carrot and parsnip. If you make the pieces too thin, you’ll end up with a pot of mush.
In a large, heavy bottomed pot, like a Dutch oven, heat the ghee or coconut oil over medium-high heat. Toss in the carrots, parsnips, celery root and onion. Allow the veggies to caramelize and slightly brown, though not burn. Stir enough so you get good color on many of the pieces.
Add the garlic, rosemary, thyme, sage and chicken broth. Allow the liquid to come to a boil, then reduce the heat to low. Cover the pot. Allow the veggies to cook until just fork-tender, about 20 minutes.
Uncover the pot. Turn the heat to high and allow the braising liquid to reduce down until it’s a slightly thickened sauce. Don’t let it go too long or walk away because this can very quickly start to burn the bottom of the veggies.
Adjust seasoning with salt and pepper.
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