Braised Root Vegetables and Cabbage with Fall Fruit

Grace Parisi translates food deity Alain Ducasse's recipes for mortals. Ducasse uses six pots to cook each type of vegetable seperately, then layers them in a baking dish. For the simplified version, everything cooks in one big pot. Recipe published in Food & Wine: October, 2011.

Yield: 6 servings
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  • 2 tablespoon(s) unsalted butter
  • 2 tablespoon(s) 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(s) Savoy cabbage, cored and coarsely chopped
  • 1 Golden Delicious apple--peeled, cored and cut into 1-inch pieces
  • 2 garlic cloves, thinly sliced
  • Salt and freshly ground pepper
  • 1/2 cup(s) low-sodium chicken broth
  • 1 Bosc pear--peeled, cored and cut into 1-inch pieces


  1. 1. 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.
  2. 2. 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.
October 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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