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Braised Fall Vegetables

From Our Kitchen


2 bunches asparagus, cut into 1” pieces, tips set
2 sweet potatoes, cut into small chunks
3-4 parsnips, peeled and cut into small chunks
3-4 carrots, peeled and cut into small chunks
1 small, savoy cabbage, thinly sliced
4 shallots, peeled and thinly sliced
3 strips bacon, diced
2 Tbsp. butter
1½ cups chicken stock
1½ tsp. garlic
salt and pepper


Melt butter in a large, wide-bottomed pot over medium heat. Add bacon and brown. Remove bacon from pot and set aside. Add half of the sweet potatoes, carrots, and parsnips. Cook until golden brown. Remove from pot and add other half – cooking until less than golden brown.

At this point, add shallots. When shallots brown, add garlic and cook for one minute. Add first batch of browned vegetables, cooked bacon, cabbage, and chicken stock. Simmer until vegetables are tender. Season with salt and pepper to taste. Serve.

Serves 4-6