Crispy Cream-Braised Potatoes and Fennel - A sophistocated way to serve potatoes; particularly good with roast chicken. This is braised in cream and then broiled to crisp it up. Save the braising cream to add to another savory recipe or a bread.
Roasted Mustard Potatoes-A thick and creamy mustard dressing forms a crispy coating over cubed potatoes. The dressing base starts with mustard and also has butter, olive oil, lemon, oregano and parmesan. Crunchy on the outside and soft in the middle.
Braising sounds fancy, doesn’t it? This classic, refined cooking method promises a combination of caramelized flavor and long-cooked tenderness, nudged along by gentle heat and a solicitous chef. To braise vegetables gives them their proper due, and it's