When F&W editors first saw the recipe for this simple braised vegetable dish from legendary French chef Alain Ducasse, we were skeptical; the combination just seemed so odd. But gently cooking the fruit and vegetables in chicken broth makes them surprisingly delicious. The dish has since become our favorite cold-weather side for chicken, pork and duck.
Slideshow:Winter Comfort Food
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 apple—peeled, cored and cut into 1-inch pieces
2 garlic cloves, thinly sliced
Freshly ground pepper
1/2 cup low-sodium chicken broth
1 Bosc pear—peeled, cored and cut into 1-inch pieces
How to Make It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
Review Body: I had high hopes for this recipe which I made, following the directions to a T, for Thanksgiving. Everyone at the table thought it was awful. It was one soggy mess, even after boiling down the liquid while the pear cooked. This recipe is going into the trash heap.