Quick Braised Winter Vegetables

Quick Braised Winter Vegetables
Level
Easy
Prep
10 minutes
Cook
10 minutes
Servings
Makes 4 servings
  • Satisfying vegetable centric main course, where tender sweet butternut squash, carrots and mushrooms are braised with Maggi vegetable paste. Garnish with crunchy almonds and basil to bring all the flavors together.

The Secret Ingredient

Ingredients

  • 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
  • 1/2 tablespoon MAGGI Marketplace Premium Vegetable Base
  • 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 vegetable base by whisking. Pour over vegetables, cover and cook over medium heat until tender, 6 to 8 minutes. Serve garnished with almonds and basil.