Braising is the technique of adding liquid while sautéing. What makes the technique work so well is that it naturally deglazes the pan adding a depth of flavor to the dish. I used shallots in the recipe and I caramelized them. When making veggies I often caramelize the shallots because it adds a deeper and sweeter flavor to the dish. Caramelizing works well with shallots, scallions, and onions. If you don't have shallots on hand you can use scallions or onions. When braising vegetables you…
