Hi! After many months of reading these forums I've finally made an account so as to seek guidance as I venture into new styles of cooking. I very recently bought my first Le Creuset piece, a 4 qt Soup Pot that I was hoping to use to explore the world of braising.
I'm hoping some more experienced cooks might be able to tell me if it's a good idea to try and braise vegetables (particularly sweet potatoes) alongside my meat of choice. I was hoping to braise some short ribs or lamb shanks over a bed of sweet potatoes so that the two foods start to share flavours, but I'm not sure if I'll end up disintegrating the potatoes into nothingness.
Would the secret be to add the vegetables during the middle of the braise? Or am I worrying over nothing, and the solution is as simple as throwing everything into a pot together.
Thanks in advance for your time and expertise.