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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Savoy Cabbage and Turnips

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Savoy Cabbage and Turnips Empty Savoy Cabbage and Turnips

    Post by Lobo Tue 19 Jan 2016, 12:18 am

    Savoy Cabbage and Turnips Img30l
    Savoy Cabbage and Turnips
    Savoy Cabbage and Turnips Translucent
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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.






    • 41

    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

    Related Recipes


    Savoy Cabbage and Turnips Wine-pairing-icon-white

    Wine Pairing

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

    Directions:

    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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