Braised Vegetables and Couscous

Recipe by Rebecca Dienner for The FruitGuys

INGREDIENTS
1 celery root, peeled, sliced in half, cut into 1/2-inch slices widthwise
1 rutabaga, peeled, cut in half, then into 1/2-inch thick slices
1 red beet, peeled, cut in half, then into 1/2-inch thick slices
3 shallots, cut in half, then into 1/2-inch thick slices
2 cloves garlic, thinly sliced
2 tablespoons fresh mint, minced
1 lemon, sliced
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup vegetable broth
1 box of couscous, cooked according to package directions

PREPARATION

  • Preheat the oven to 350 °F.
  • In a large, oven-safe skillet with a lid, melt the butter in the olive oil.
  • When the butter stops foaming, add the shallots and garlic.
  • Sauté for 2–3 minutes, and add the rest of the veggies.
  • Cook over medium-high heat until vegetables begin to brown, about 5–7 minutes.
  • Add broth and bring to a boil. Cover skillet and place in oven for about 25 minutes, braising until tender.
  • Top couscous with braised vegetables, season with salt and freshly ground pepper.
  • Garnish with mint and lemon slices.

Serves 4 as a side dish, 2–3 as a main course. Prep time, 10 minutes; cook time, 31 minutes.

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The FruitGuys Magazine is your source for workplace culture, trends and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.