Vegetable stews and braises include such delicate dishes as petits pois à la française (French-style peas) and, on the other end of the spectrum, such sturdy and robust dishes as ratatouille and braised cabbage. Stewed or braised vegetables literally cook in their own juices. The vegetables in a stew are customarily cut into small pieces, while those in a braise are in large pieces or left whole. Occasionally, beurre manié or a starch slurry is added to the juices to give the dish more substance and to improve its appearance. The thickened sauce lightly coats the vegetable, providing an attractive sheen. Vegetable stews and braises have deep, concentrated flavors. In this Chef’s Tip, learn the proper technique to stewing and braising vegetables with professional results.
