Braised Fall Vegetables With Coriander

Name: Braised Fall Vegetables With Coriander
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 16 baby carrots; 1 leave watercress , for garnish; 2 bay leaves; 1 pinch cayenne pepper; 1 Tbsp crushed coriander seed; 473 milliliters dry white wine; 1 fennel bulb, trimmed and cut lengthwise into eighths; 2 larges garlic cloves, thinly sliced; 1 Tbsp hazelnut oil; 2 Tbsps olive oil; 1 medium onion, halved and thinly sliced; 1 red bell pepper, cut into 2-by-1/2-inch strips; 4 servings salt; 1 teaspoon sugar; 473 milliliters vegetable stock or 2 cups chicken stock or 2 cups low sodium chicken broth; 1 zucchini, cut into 2-by-1/2-inch strips

This recipe serves 4. If $3.1 per serving falls in your budget, Braised Fall Vegetables With Coriander might be a super gluten free and vegan recipe to try. One portion of this dish contains around 3g of protein, 11g of fat, and a total of 267 calories. If you have baby carrots, watercress leaf, olive oil, and a few other ingredients on hand, you can make it. 1 person found this recipe to be delicious and satisfying. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 40 minutes.