Braised Root Veggies & Fall Fruits
Total time to prepare: 40 minutes
1 Tbs. butter
3 Tbs. extra-virgin olive oil
1 small onion, thinly sliced
4 small carrots, sliced
8 radishes, halved
1 lb. turnips, peeled and chopped
1 lb. napa or savoy cabbage, cored and chopped (about 8 cups)
2 apples, peeled, cored, and chopped
2 pears, peeled, cored, and chopped
¼ tsp. kosher salt
freshly ground pepper
• In a large, heavy pot, melt the butter in the oil over high heat. Stir in the onion, carrots, radishes, and turnips. Cook, stirring, until the vegetables are lightly browned in spots, 5-7 minutes. Add the cabbage, apples, pears, and ½ cup of water.
• Cover tightly and reduce the heat to low. Cook until the vegetables are tender, about 20 minutes.
• Remove the cover and increase the heat to high. Cook, stirring occasionally, until the liquid cooks off and the vegetables start to brown, 3-5 minutes.
• Season with up to ¼ tsp. of salt and pepper to taste.
Total fat: 7 g
Saturated fat: 1.5 g
Sodium: 130 mg
Carbohydrates: 21 g
Fiber: 5 g
Protein: 2 g