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Step 1
Choose firm, fresh vegetables for braising. While harder vegetables, such as root vegetables, squash, green beans and asparagus are best, softer vegetables can be added half-way through the braising processes to keep them from disintegrating in the simmering liquid.
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Step 2
Select each type of vegetable by size, trying to keep them as uniform as possible for even cooking. When braising multiple veggies, keep them separated and add them to the cooker according to firmness. For example, if braising carrots, asparagus and onions, place the asparagus in first, followed by the carrots and add onions when the cooking process is near complete.
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Step 3
Braise slightly sweet vegetables along with meat such as pork, lamb or beef, a great way to compliment flavors. Sweet vegetables include carrots, sweet potatoes, squash or even beets. When adding vegetables to braising meat, remember that meat will take far longer to cook, so begin to add vegetables when the meat is about half way done.
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Step 4
Experiment with flavor and combine fruits and vegetables in the braising process. For example, pineapple braised with beet is a fabulous sweet combination for poultry; pears and parsnips are the perfect side for lamb or pork; and apples and carrots are a great way to add flavor to beef.
