Braised Root Vegetables and Cabbage with Fall Fruit Recipe

Name: Braised Root Vegetables and Cabbage with Fall Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 350.
2
In a large, deep skillet, melt the butter in the olive oil.
3
When the foam subsides, add the onion, carrots, radishes, turnips, cabbage, apple and garlic.
4
Season with salt and black pepper and cook over high heat, stirring, until the vegetables are lightly browned in spots, about 6 minutes.
5
Add the chicken broth and bring to a boil.
6
Cover and braise in the oven for 25 to 30 minutes, until tender.
7
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.
8
Transfer the braised fruits and vegetables to a bowl and serve.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 tablespoons extra-virgin olive oil, 1 small white onion, thinly sliced, 4 carrots, sliced 1/3 inch thick, and more.

Yes, Braised Root Vegetables and Cabbage with Fall Fruit falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Root Vegetables and Cabbage with Fall Fruit

How did you like this recipe?

Frequently Asked Questions