Pan-Braised Root Vegetables with Red Cabbage and Rosemary

Name: Pan-Braised Root Vegetables with Red Cabbage and Rosemary
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

Side Dishes
Vegetables
Quick
Thanksgiving

Appears in Cook's Illustrated January/February 1996

Braising enhances the deep flavors of winter's squashes and root vegetables.

SERVES 4 as a side dish

TIME 35 minutes

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