Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil (extra-virgin)
- 1 small white onion (thinly sliced)
- 9 ounces carrots (4 carrots, sliced 1/3-inch thick)
- 5 ounces radish (4 large, quartered)
- 1 pound turnips (4 baby turnips, peeled and quartered)
- 3/4 pound Savoy cabbage (cored and coarsely chopped)
- 1 apple (Golden Delicious, peeled, cored and cut into 1-inch pieces)
- 2 garlic cloves, thinly sliced
- Salt
- Black pepper, freshly ground
- 1/2 cup low-sodium chicken broth
- 1 pear (Bosc, peeled, cored, and cut into 1 inch pieces)
How to Make
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Step 1: Preheat the oven to 350 degrees.
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Step 2: In an oven-safe, 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.
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Step 3: Cover and braise in the oven for 25 to 30 minutes, until tender.
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Step 4: Stir in the pear and cook over high heat until the liquid is evaporated and the pair is tender, 5 minutes.
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Step 5: Transfer to a bowl and serve.
We hope you enjoy this recipe!
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