Braised Root Vegetables and Cabbage with Fall Fruit

Name: Braised Root Vegetables and Cabbage with Fall Fruit
Total time: 1 h
Yield: 6
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 apple—peeled, 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 pear—peeled, cored and cut into 1-inch pieces

1,377 Ratings
1 Review

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

By Alain Ducasse

October 2011

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Braised Root Vegetables and Cabbage with Fall Fruit

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Braised Root Vegetables and Cabbage with Fall Fruit

Gallery

Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Braised Root Vegetables and Cabbage with Fall Fruit