Cabbage Velouté with Poached Pears and Croutons Recipe


  • Julienned savoy or napa cabbage, finely diced Gruyère cheese and mustard-seed oil (see Note), for garnish
  • 1 cup crème fraîche
  • 1 cup vegetable stock
  • 2 pounds napa cabbage—halved, cored and thinly sliced
  • 6 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • Two ½-inch-thick slices of pumpernickel bread, cut into ½-inch cubes
  • + 6 more ingredients
    • 2 Asian pears, peeled and halved lengthwise
    • Kosher salt
    • 1 ½ teaspoons caraway seeds
    • 1 small cinnamon stick
    • 1 ¼ cups sugar
    • One 375-milliliter bottle Sauternes

Preheat the oven to 350°. In a medium saucepan, combine the Sauternes, sugar, cinnamon stick, caraway, a pinch of salt and 2 3/4 cups of water. Bring just to a boil, stirring to dissolve the sugar. Add the Asian pear halves, cover and poach over moderately low heat, turning occasionally, until ba...

View full recipe at SpringPad


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