Pan Roast of Celery Root, Carrots, Bacon and Cabbage

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Pan Roast of Celery Root, Carrots, Bacon and Cabbage Ingredients

2 tb Olive oil	4 c Thinly sliced green or Napa
6 oz Good quality bacon	Salt and freshly ground
2 c Peeled celery root; julienne	Tarragon or other herb
2 c Carrots; julienne	Garnish
3 lg Cloves garlic- thinly	3 tb Chopped parsley and chopped

Instructions for Pan Roast of Celery Root, Carrots, Bacon and Cabbage

In a large heavy skillet, preferably cast iron, heat the oil over moderately high heat. Add the bacon and cook until browned and crisp. Remove and drain on paper towels. Pour off and discard all but 2 tablespoons of fat remaining in pan. Add the celery root, carrots and garlic and saute until crisp tender and lightly browned. Remove and keep warm. Add the cabbage and saute quickly (2 minutes or so) until cabbage is bright green but still crisp. Add celery root mixture and bacon and toss quickly with the cabbage. Season to taste with salt, pepper and vinegar and serve immediately. Garnish with chopped parsley and chives. Yield: 4 to 6 servings Recipe By : COOKING RIGHT SHOW #CR9630 Posted to MC-Recipe Digest V1 #230 Date: Mon, 30 Sep 1996 05:02:17 -0400 (EDT) From: Bill Spalding

Main Ingredient: CarrotsCuisine: Uncategorized

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