Creamy Savoy Cabbage with Pears
Description
Savoy cabbage is blanched, lightly caramelized and then cooked in a cream sauce with pears. A delicious side that surely be a hit with your family.
Ingredients
•
1 pound savoy cabbage, stalk removed
•
2 tablespoons unsalted butter, or more as needed
•
2 shallots, finely chopped
•
1 teaspoon confectioners' sugar, or to taste
•
1 tablespoon creamed horseradish
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1/2 cup heavy whipping cream
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salt and freshly ground black pepper to taste
•
cayenne pepper to taste
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freshly ground nutmeg to taste
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2 ripe pears - peeled, cored, and cubed
Directions
1
Bring a large pot of lightly salted water to a boil. Add cabbage and briefly blanch, about 3 minutes. Drain and rinse under cold water to stop the cooking process. Shred leaves finely.
2
Melt butter in a pot over medium-low heat and cook shallots until soft and translucent, about 5 minutes. Dust with confectioners sugar. Add blanched cabbage and cook, stirring occasionally, over medium heat, for about 3 minutes. Stir in horseradish and cream and bring to a simmer. Season with salt, pepper, cayenne, and nutmeg. Add pears and cook until heated through, about 3 minutes. Serve immediately.