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 white onion (small thinly sliced); 4 carrots (sliced 1/3-inch thick); 4 radishes (large quartered); 4 baby turnips (peeled and quartered); ¾ pound Savoy cabbage (cored and coarsely chopped); 1 Golden Delicious apple (peeled, cored and cut into -inch pieces); 2 cloves garlic (thinly sliced); Salt; Freshly ground pepper; ½ cup low-sodium chicken broth; 1 Bosc pear (peeled, cored and cut into -inch pieces)

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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