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Braised Vegetables

I got this idea from a friend. We can get organic local rutabagas all year round at Zehr's, from Pfennig's farm. Peel and chop a few of them, some carrot, onion, and squash, and throw in some bay leafs and a sprig or two of thyme, if you've got it. Salt. Pour on some white wine to about 3/8 of an inch. Dot with butter (I love saying that: dot with butter). Cover (with foil, if the pan doesn't have a cover) and bake for an hour at 350. Remove the cover and let it go another 15 minutes. Delicious.