It’s the middle of winter, and we admit: We aren’t sure how many more roasted root dishes we can eat. It’s time dig into our arsenal of cooking techniques and revamp our veggie prep. It’s time for a braise. This recipe yields a tender, creamy spread of beautiful leeks, vibrant red cabbage and hefty purple potatoes. Get the recipe here, and read more about braising vegetables here.
-photo by Greg Rannells
This article appears in January 2014.