Hi, I have a question about technique with regard to cooking vegetables for long periods of time. Every recipe I find says to cook the vegetables with the meat (for long durations of time - anywhere from 1.5 - 3 hours). However, the idea of eating a carrot that's been cooking for that much time is pretty unappealing. Instead, always strain out the old vegetables - since it's really just pulp because all the flavor is in the sauce - and add fresh vegetables (carrots, parsnip, fennel, mushrooms) about 20 min before it's done. I'm just wondering if my technique is common, or if you will, correct/incorrect in anyone's opinion. What do they do in high end restaurants for this dish? Serve the overcooked mulch or add fresh vegetables?