Braised Vegetables w/ Herbs and Guinness

Cooking with beer is so much fun! I came across this recipe by Chef David Walzog and modified [added too much/bought the wrong stuff!] and stuffed it into my dutch oven. One thing I learned from this, is what an oblique cut is – Seems like a lot of work when you can just irregularly cut the veggies about the same size?

My method is in green.

Preheat oven to 375 Degrees…

Ingredients
Vegetables and herbs:
  • 2 parsnips, peeled and cut into 1-inch oblique cuts (Used 2 x-large)
  • 2 turnips, peeled and cut into 1-inch oblique cuts (Used 1 x-large)
  • 2 carrots, peeled and cut into 1-inch oblique cuts (Used 15 baby carrots, halved)
  • 2 Idaho potatoes, peeled and cut into 1-inch oblique cuts (Used 2 x-large Russets)
  • 1 rutabaga, peeled and cut into 1-inch oblique cuts (Used 1 x-large)
  • 10 cloves garlic, peeled (15 cloves, slightly smashed from peeling)
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons fresh oregano, chopped
For the spice mixture:
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon Espelette pepper (Used 1 1/2 Tbsp Chili Flake + 1 Tsp. Ground Cayenne Pepper)
  • 1 tablespoon kosher salt (Next time will cut in half)
  • 4 ounces whole butter, melted (Used 2 sticks)
  • 6 ounces stout, such as Guinness (Used 8 oz.)
Preparation

Place all of the vegetables [and garlic] in a large mixing bowl. Add the melted butter, chopped herbs and sliced garlic. Season the vegetables with spices, salt and ground black pepper. Add this to an ovenproof baking dish that has a lid. Pour on the stout. Place the lid on the baking dish and put into a 375-degree preheated oven. Allow this to cook for 45 minutes (Stir and recover for 15 min and let rest for 15 min) or until the vegetables are soft.