Braised Vegetables with Red Wine Butter

40 min, elaborate Clean the chicory and cut it in half lengthwise. Caramelize a little sugar in a frying pan, add a little butter and olive oil, put in the halved chicory, season and flavor with crushed garlic cloves and fresh thyme. Cover with buttered paper and steam in the oven at 160 °C until soft. Baste with butter from time to time.

Clean the fennel bulbs and cut them in half. Sauté lightly in olive oil, turn to the other side, season with sea salt and pepper. Add garlic cloves and thyme, cover with buttered paper and also saute gently in the oven.

Rinse and peel salsify well, cut into coarse pieces and sauté lightly in a frying pan with butter and olive oil.

Add peeled and quartered shallots, garlic cloves and fresh rosemary, season, cover with butter paper and steam in the tube.

Soften the cabbage head in enough salted water. Then cut into eighths and roast in butter with a little bit of garlic and rosemary.

For the red wine butter:

Reduce red wine and port with the spices to about 100 m liters, pour off and bind (assemble) with the ice-cold butter pieces, season.

Drink:

Tip: Stock up on a variety of high-quality spices – it pays off!

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