Braised Root Vegetables and Cabbage with Fall Fruit

Contributed by Alain Ducasse

Chef Way Alain Ducasse uses six pots to cook each type of vegetable on its own, then layers them in a baking dish.

Easy Way For the simplified version of Ducasse's fruit-and-root-vegetable stew, everything cooks in one big pot.

Preheat the oven to 350°. In a large, deep skillet, melt the butter in the oil. When the foam subsides, 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.