Braised Potatoes, Carrots and Onions

Total time: 35 minutes
   Simple braised vegetables: put them all in a saucepan, add stock, ignore until done. 

 Ingredients:

• 2 medium carrots
• 2 medium potatoes
• 1 large onion
• 1 cup (8oz, 240ml) chicken stock

 Instructions:

• Peel carrots and roll cut: cut the end off of the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc.  This gives you interesting looking pieces with lots of surface and helps them cook faster. 
• Cut the potatoes into eighths; the onion into wedges. 
• Put the vegetables into a saucepan, add stock and bring to a boil. 
• Cover and simmer until vegetables are tender, 20 - 25 minutes. Check occasionally to make certain they don't dry out - add more stock or water as needed.  
• Drain if needed, and serve.