Braising and Stewing Vegetables

Braising and Stewing Vegetables

A vegetable braise or stew may be one ingredient like fennel or Belgian endive or a combination of several vegetables lie ratatouille and usually include aromatic vegetables like shallots or mirepoix.

The amount of liquid used varies with the type of vegetable being cooked.  Some vegetables do not release a significant amount of liquid and will need additional liquid such as stock, wine, fumet, juice, or water.

For non-vegetarian dishes, a pork product may be added as a cooking fat and to add additional flavor.