Pan-fried Braised Winter Vegetables Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan

ORGANIC INGREDIENTS

• 45 ml (3 tbsp) olive oil
• 2 small yellow onions, quartered
• 3 garlic cloves, halved
• 3 carrots, peeled and cut in 4 lengthwise
• 2 parsnips, peeled and cut in 4 lengthwise
• 1/4 to 1/3 butternut squash, peeled and cut into sticks
• 125 g (1/2 cup) chicken or vegetable broth
• 15 ml (1 tbsp) balsamic vinegar
• 10 ml (2 tsp) maple syrup
• 10 ml (2 tsp) Dijon mustard
• 1 ml (1/4 tsp) salt
• 1 ml (1/4 tsp) dried thyme
• Pepper, to taste

PREPARATION

1. In a large, heavy-bottomed frying pan, heat oil over medium-high heat.  Cover the bottom with a row of vegetables and sear on all sides. Remove vegetables and place in a bowl; Set aside. Repeat for all vegetables. Add a little more olive oil to the pan as needed.
2. In a small bowl, combine broth, balsamic vinegar, maple syrup, Dijon mustard, salt, thyme and pepper. Place the vegetables in the pan and pour in the broth mixture.
3. Bring to a boil, cover and simmer for 15 to 20 minutes over low heat or until vegetables are tender and broth has reduced. During cooking, if necessary, add a little broth to prevent the vegetables from sticking to the bottom of the pan.
4. Adjust the seasoning to taste and serve.