Braised Cabbage, Root Vegetables and Fall Fruit
Braised fruit and root veggies may sound like an odd combination ... but it works. This is an adaptation from a recipe by famed Michelin Guide three-star restaurateur Alain Ducasse.
Ingredients
- 2 tbsp unsalted butter
- 2 tbsp olive oil extra-virgin
- 1 white onion thinly sliced
- 4 inch carrot sliced 1/3thick
- 4 radishes quartered
- 4 baby turnips peeled and quartered
- 3/4 pound cabbage Savoy , cored and coarsely chopped
- 1 apple Golden Delicious, peeled, cored and cut into 1-inch pieces
- 2 cloves garlic thinly sliced
- 1/2 cup chicken stock strained
- 1 pear Bosc pear, peeled, cored and cut into 1-inch pieces
- salt
- black pepper
Instructions
- 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.
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