Cut root end and wilted or tough areas of the greens off the leeks.
Cut each leek in half and wash out dirt under running water
Peel and roughly cut up carrots into large pieces
Chop up cauliflower.
Mix water, broth concentrate, salt, pepper, and herbs in a shallow and wide pot with a lid.
Add veggies to the pot.
Top veggies with dobs of butter and drizzle the oil over.
Bring water to a high simmer or low boil.
Back off heat to a simmer, cover, and let cook for 10-30 minutes, until all veggies are tender and easily pierced with a knife or fork but not mushy.
Portion out veggies to serve or store.
Strain the liquid. Liquid can be used as a sauce for the veggies or as a liquid for another sauce.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
Please let us know if you have
any suggestions on how to make this website better.
Braised Veggies recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
This page may contain affiliate links to products through which we earn commission used to support this website development and operations.
Data from USDA National Nutrient Database.
