Fall Roots and Fruits

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• 1 tablespoon butter
• 3 tablespoons extra-virigin olive oil
• 1 small onion, thinly sliced
• 4 small carrots, sliced
• 8 radishes, halved
• 1 lb turnips (or kohlrabi), peeled and chopped
• 1 lb cabbage, cored and chopped (about 8 cups)
• 2 apples chopped
• 2 pears chopped
• 1/4 teaspoon salt
• ground pepper

In a large, heavy pot, melt the butter in oil over high heat.  Stir in the onion, carrots, radishes, and turnips.  Cook, stirring, until the vegetables are lightly browned in spots, 5-7 minutes.  Add cabbage, apples, pears, and 1/2 cup of water.

Cover tightly and reduce the heat to low.  Cook until the vegetables are tender, about 20 minutes.

Remove the cover and increase the heat to high. Cook, stirring occasionally, until the liquid cooks off and the vegetables start to brown, 3-5 minutes. Season with salt and pepper to taste.