Braised Root Vegetables & Cabbage with Fruit
This ingenious recipe from Food & Wine boasts extra flavor thanks to the addition of apples and pears.
Ingredients:
4 carrots, peeled and sliced into ½-inch-thick pieces
4 large radishes, quartered
1 large rutabaga, peeled and cut into 1-inch pieces
1 head red cabbage, cored and coarsely chopped
1 small onion, peeled and thinly sliced
1 sweet apple, peeled, cored and cut into 1-inch pieces
1 pear, peeled, cored and cut into 1-inch pieces
2 tablespoons butter
2 tablespoons olive olive
2 garlic cloves, crushed
½ cup chicken stock or water
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 350°. In a large, deep skillet, melt the butter in the olive oil. When the foam subsides, add the onion, carrot, radish, rutabaga, cabbage, apple and garlic. Season with salt and black pepper and cook over high heat, stirring, until the vegetables are lightly browned in spots, about 6 minutes. Add the chicken broth and bring to a boil. Cover and braise in the oven for 25-30 minutes, until tender.
2. Remove from the oven, stir in the pear pieces and cook over high heat until the liquid is evaporated and the pear is tender, about 5 minutes. Transfer the braised fruits and vegetables to a bowl and serve.
Braised Rainbow Swiss Chard with Garlic
A wonderful side dish to accompany your fall entrées.
Ingredients:
1 large bunch rainbow Swiss chard, lower ends of stems removed, and then coarsely chopped
½ cup water
2 tablespoons olive oil
½ onion, peeled and chopped
2 cloves garlic, thinly sliced
Pinch red pepper flakes
Sea salt
Method:
1. Heat oil in a large sauté pan over medium heat. Cook garlic and onions, stirring often, until fragrant and golden, about 3-5 minutes. Stir in red pepper flakes, and cook until fragrant, about 30 seconds. Stir in Swiss chard and 1 teaspoon salt.
2. Reduce heat to medium-low. Add water, and braise, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated. Check seasoning, adding salt if necessary, and serve.
Braised Turnips & Carrots
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Ingredients:
½ pound purple top turnips, green tops removed
½ pound carrots, green tops removed
1 tablespoons butter
1 tablespoon olive oil
2 peeled shallots
1 cup chicken stock
Juice from ½ lemon
3 tablespoons fresh thyme
Sea salt and fresh ground pepper
Method:
1. Wash and scrub both the turnip and carrots, then cut into 1-inch-long pieces.
2. Heat butter and oil over medium-high heat in a large sauce pan, then and add shallots, turnips and carrots. Sauté for about 10 minutes, stirring occasionally until vegetables begin to caramelize.
3. Add chicken stock, and a dash each of salt and pepper. Cover with a lid and turn heat down to low. Let simmer for another 10 minutes, or until stock has mostly been absorbed by veggies. Add lemon juice and fresh thyme, then season to taste with more salt and pepper as needed. Serve warm.
Braised Kale Rapini with Sautéed Leeks & Garlic
This healthy, hearty side is tossed with olive oil-kissed garlic and leeks.
Ingredients:
1 large bunch kale rapini, trimmed of tough stalks and torn into large pieces
2 teaspoons olive oil
1 leek, coarsely chopped
2 cloves garlic, sliced
Method:
1. In a large pot, bring water to a boil. Add the kale rapini and cook about 3 minutes or until just soft.
2. Meanwhile, heat a sauté pan over medium heat. Add olive oil and coat the pan. Add sliced garlic and sauté until garlic softens, about 2 minutes; do not brown. Add leeks and sauté until soft, about 3 minutes.
3. Drain the rapini, removing excess water. Add to the pan and season with salt and pepper to taste. Cook about 2 minutes to allow flavors to combine. Serve immediately.
