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Savoy Cabbage and Turnips



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Join date : 2013-01-12

Savoy Cabbage and Turnips

Post by Lobo on Sun 31 Jan 2016, 6:17 pm

Savoy Cabbage and Turnips

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6
Curly-leaved savoy cabbage, turnip and carrot are combined in this simple sauté of autumn vegetables. The combination makes an ideal bed for seared duck breast.

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  • 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

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Wine Pairing

This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.


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.
Adapted from Williams-Sonoma, Entertaining, by George Dolese (Oxmoor House, 2004).

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    Current date/time is Sun 23 Oct 2016, 5:13 pm