Recipe: Braised Fall Vegetables

Braised Fall Vegetables in Barley Miso and White Shoyu with Frilly Mustard Green Salad
Recipe by Matt Ratcliffe of BLT Steak
Demonstrated at Ponce City Farmers Market on November 1, 2016


Braised Vegetables (Veggies from Aluma Farms and Cosmos Farms, Bone Broth from Four Bellies):

  • 1lb meat mushrooms, such as shitake, or king trumpet mushroom cut in ¼ inch julienne 
  • 3 each baby turnips, peeled and cut in ¼ vertically form the stem
  • 4 each okra, cut on a 1/4 inch bias
  • 1 clove finely chopped garlic 
  • ½ cup finely diced shallot 
  • ½ cup chicken, beef or vegetable stock
  • 1 tbl barley miso, red miso is a good substitute 
  • 1tbl vegetable oil 
  • 1 tbl unsalted butter 
  • Salt and pepper to taste
  • 1tbl white shoyu
  • Salad and Dressing
  • Frilly mustard greens or a peppery blend of greens
  • 1 medium spiced chili thinly sliced to garnish
  • Thinly sliced beans such as purple beans or pole beans
  • Shaved radish
  • 2 tbl cider vinegar
  • 2 tbl reduced apple cider
  • 1 tbl pistachio oil
  • 4 tbl good olive oil
  • Salt and pepper to taste 

Method for Braising Vegetables:

  1. In a sauté pan add the vegetable oil, shallots and garlic until they become more fragrant.
  2. Add turnips, mushrooms and okra, and sauté briefly, then add the stock, miso and white shoyu. Turn down heat and allow to simmer until turnips are soft but still have a little crunch.
  3. Add the butter to thicken sauce and to help glaze the vegetables, and at this time turn off the heat to the pan.
  4. Garnish with the salad.


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