Pan-braised root vegetables w/red cabbage and rosemary
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | larges | Garlic clove(s), minced |
| 1 | medium | Shallot, minced |
| 4 | mediums | Parsnips, peeled |
| Cut into 1/2\" pieces | ||
| 2 | mediums | Carrots, peeled |
| Cut into 1/2\" pieces | ||
| ¼ | pounds | Celery root, peeled |
| Cut into 2 x 1/8 inch | ||
| Julienne strips | ||
| ⅓ | cup | Dry red wine |
| 1½ | tablespoon | Rosemary, minced |
| ½ | tablespoon | Sage leaves, minced |
| 1½ | cup | Chicken stock |
| ½ | cup | Red cabbage, shredded |
| Salt and pepper | ||
Directions
1. Heat oil in medium skillet over medium-high heat. Add garlic and shallot; saute until aromatic, about 1 min. Increase heat to high; add parsnips, carrots, and celery root; saute until vegetables start to brown, 4-5 min.
2. Add wine, rosemary, and sage; continue to cook to blend flavors, about 3 min more. Lower heat to medium; add stock and cabbage. Cover and simmer until knife easily pierces vegetables, about 5 min. Season to taste with salt and pepper.
Cook's Illustrated
February 1996
Submitted By DIANE LAZARUS On 12-27-95
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