Braised Root Vegetables and Cabbage with Fall Fruit

Thursday 06 October, 2011 at 2:29 pm / 0 comment

Braised Root Vegetables and Cabbage with Fall Fruit

I love this time of year. Colourful leaves and amazing root veggies to enjoy!! Nurture your body, warm your soul with this easy, healthy and delicious recipe.

I ❤ Food & Wine magazine! Wow, my new read. Here is an amazing recipe that I am preparing tonight! But not with radishes because I don’t have time to get to the grocery store…but that is ok. Love recipes that offer a guideline so you can adjust add and be creative. ENJOY!

2 tablespoons 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 apple—peeled, cored and cut into 1-inch pieces
2 garlic cloves, thinly sliced (1tsp of prepared minced garlic from jar/tube)
Salt and freshly ground pepper
1/2 cup low-sodium chicken broth
1 Bosc pear—peeled, cored and cut into 1-inch pieces

Preheat the oven to 350°.
In a large, deep skillet, melt the butter in the oil. Add the onion, carrots, radishes, turnips, cabbage, apple and garlic. Season with salt and pepper and cook over high heat, stirring, until the vegetables are lightly browned in spots, 6 minutes. Add the broth and bring to a boil. Cover and braise in the oven for 25 to 30 minutes, until tender.
Stir in the pear and cook over high heat until the liquid is evaporated and the pear is tender, 5 minutes; transfer to a bowl and serve.