Braised Root Vegetables
Braised Root Vegetables
Step outside the typical braise with this autumnal medley. It is a sophisticated side dish, yet its preparation remains relatively hands off.
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Yield: 6 SERVINGS
Cook Time: 50 Minutes
Ingredients
INGREDIENTS
1 white onion, thinly sliced4 large carrots, peeled and sliced ⅓ inch thick
2 large turnips, peeled and sliced ⅓ inch thick
6 radishes, quartered
1 Golden Delicious apple, peeled, cored, and cut ⅓ inch thick
4 cloves garlic, thinly sliced
¾ pound Savoy cabbage, cored and coarsely chopped
1 Bosc pear, peeled, cored, and cut ⅓ inch thick
1 cup chicken broth
Olive oil
Salt and pepper
Preparation Method
- Preheat oven to 350°F Convection Roast Mode with a rack set at position “3.”
- Combine onion, carrots, turnips, radishes, apple, and garlic; toss with olive oil, salt, and pepper.
- Spread evenly onto roasting pan.
- Roast 30 minutes.
- Remove from oven and add cabbage, pear, and broth.
- Roast 20 minutes and serve.