Name: Pan-Braised Root Vegetables with Red Cabbage and Rosemary
Total time: 35 min
Ingredients: 2 tablespoons olive oil; 2 large cloves garlic, minced; 1 medium shallot, minced; 4 medium parsnips, peeled and cut into 1/2-inch dice; 2 medium carrots, peeled and cut into 1/2-inch pieces; 1/4 pound celery root, peeled and cut into 2-by-1/8-inch strips; 1/3 cup dry red wine; 1 1/2 tablespoons minced fresh rosemary; 1/2 tablespoon minced fresh sage; 1 1/2 cups low-sodium chicken broth; 1/2 cup red cabbage (shredded); Salt and ground black pepper

Why This Recipe Works

When developing recipes for winter squash and root vegetables, we found that braising enhanced their deep flavors.

Instructions

Heat oil in medium skillet over medium-high heat. Add garlic and shallot; sauté until aromatic, about 1 minute. Increase heat to high; add parsnips, carrots, and celery root; sauté until vegetables start to brown, 4 to 5 minutes.

Add wine, rosemary, and sage; continue to cook to blend flavors, about 3 minutes longer. Lower heat to medium; add stock and cabbage. Cover and simmer until knife easily pierces vegetables, about 5 minutes. Season to taste with salt and pepper.