Braised Root Vegetables and Cabbage with Fall Fruit
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 small white onion, thinly sliced
- 4 carrots, sliced 1/3 inch thick
- 4 large radishes, quartered
- 4 baby turnips, peeled and quartered
- 3/4 pound Savoy cabbage, cored and coarsely chopped
- 1 Golden Delicious applepeeled, cored and cut into 1-inch pieces
- 2 garlic cloves, thinly sliced
- Salt
- Freshly ground pepper
- 1/2 cup low-sodium chicken broth
- 1 Bosc pearpeeled, cored and cut into 1-inch pieces
- Preheat the oven to 350.
- In a large, deep skillet, melt the butter in the olive oil.
- When the foam subsides, add the onion, carrots, radishes, turnips, cabbage, apple and garlic.
- Season with salt and black pepper and cook over high heat, stirring, until the vegetables are lightly browned in spots, about 6 minutes.
- Add the chicken broth and bring to a boil.
- Cover and braise in the oven for 25 to 30 minutes, until tender.
- Remove from the oven, stir in the pear pieces and cook over high heat until the liquid is evaporated and the pear is tender, about 5 minutes.
- Transfer the braised fruits and vegetables to a bowl and serve.
unsalted butter, extravirgin olive oil, white onion, carrots, radishes, baby turnips, savoy cabbage, golden delicious, garlic, salt, freshly ground pepper, chicken broth
Taken from www.foodandwine.com/recipes/braised-root-vegetables-and-cabbage-fall-fruit (may not work)