Braised Vegetables
"Recipe source: Under the Fig leaf cookbook."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (1245.2 g)
- Calories 610.3
- Total Fat - 19.7 g
- Saturated Fat - 3.5 g
- Cholesterol - 4.8 mg
- Sodium - 1232.2 mg
- Total Carbohydrate - 95.7 g
- Dietary Fiber - 31.5 g
- Sugars - 54.4 g
- Protein - 28.3 g
- Calcium - 400.6 mg
- Iron - 9.5 mg
- Vitamin C - 609.9 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
In a large skillet over medium heat heat the olive oil and then add the next 3 ingredients (-garlic) and cook until they are wilted.
Step 2
Stir in the carrots and celery and cook for a few minutes more and then add the canned tomatoes and cook until the liquid begins to evaporate.
Step 3
If using dried figs add them now with the wine and cook for another 5 minutes.
Step 4
Stir in the next 11 ingredients (lemon juice - pepper) and cook until sauce thickens and then add fresh figs (if using the fresh).
Step 5
*** if using fresh figs add to the vegetables and cook for only a few minutes before serving. If using dried figs soak in the wine and add to the vegetables with the wine.
Tips
No special items needed.
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