Savoy Cabbage And Turnips
This hearty and nutritious dish combines the earthy flavors of turnips, carrots, and savoy cabbage in a delicious medley. The vegetables are cooked to tender perfection in a savory broth, creating a comforting and satisfying meal that is simple to prepare. The delicate balance of flavors and textures makes this dish a delightful addition to any table, perfect for serving as a side or a light main course. Enjoy the wholesome goodness of this vegetable medley that will surely warm both your heart and your belly!
— Constant Cookbook
Ingredients
- 2 Tbs. unsalted butter
- 1 turnip, peeled and cut into 1/4-inch cubes
- 1 carrot, peeled and cut into 1/4-inch cubes
- 1 head savoy cabbage, about 2 lb., quartered,
- cored and sliced crosswise into strips 1/4
- inch wide
- 3/4 cup low-sodium chicken stock
- Coarse salt and freshly ground pepper, to taste
- 1 Tbs. chopped fresh flat-leaf parsley
Instructions
- In a large saucepan over medium-high heat, melt the butter. Add the turnip and carrot and sauté until lightly browned, about 7 minutes. Add the cabbage and sauté until wilted, about 2 minutes. Stir in the stock, reduce the heat to medium-low and cook, uncovered, until the cabbage is tender and most of the cooking liquid has evaporated, about 10 minutes.
- Season with salt and pepper and stir in the parsley. Serve immediately. Serves 6.
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