Pan-braised Root Vegetables W/red Cabbage And Rosemary Recipe

Pan-braised Root Vegetables W/red Cabbage And Rosemary Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
2 tbsp: Olive oil,
Cut into 2 x 1/8 inch,
2 large: Garlic clove, (s), minced
Julienne strips,
1 medium: Shallot, minced
1/3 cup: Dry red wine,
4 medium: Parsnips, peeled
1 1/2 tbsp: Rosemary, minced
Cut into 1/2" pieces,
1/2 tbsp: Sage leaves, minced
2 medium: Carrots, peeled
1 1/2 cup: Chicken stock,
Cut into 1/2" pieces,
1/2 cup: Red cabbage, shredded
1/4 lbs: Celery root, peeled
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.

Cooks Illustrated
February 1996
Submitted By DIANE LAZARUS On 12-27-95


Source from luhu.jp