Main Dishes
Main Dishes

Quick Braised Winter Vegetables

Official MAGGI®
Quick Braised Winter Vegetables
10 min
10 min
Makes 4 servings
  • Satisfying vegetable centric main course, where tender sweet butternut squash, carrots and mushrooms are braised with Maggi vegetable bouillon. Garnish with crunchy almonds and basil to bring all the flavors together.

The Secret Ingredient


  • 1 tablespoon olive oil
  • 1/2 pound butternut squash (about 1/2 medium), cut into spears
  • 4 to 5 (about 14 ounces) cremini or white button mushrooms, cut into quarters
  • 3 medium carrots, cut at a diagonal
  • Salt and ground black pepper to taste
  • 1 cup water
  • 2 MAGGI Vegetable Flavor Bouillon Cubes, crushed
  • 1 ounce chopped toasted almonds
  • 3 to 4 sprigs of basil leaves

Make It

Step 1

Heat the oil in skillet and lay the vegetables flat in skillet. Add salt and pepper to taste. Sear until golden, about 2 minutes per side. Measure water into a liquid measuring cup and dissolve the bouillon by whisking. Pour over vegetables, cover and cook over medium heat until tender, 6 to 8 minutes. Serve garnished with almonds and basil.