Recipe: Pan Roast of Celery Root, Carrots, Bacon

recipelink.com Chat Room Recipe Swap - 2001-02-08
From: Nancy,.SanFran

Pan Roast of Celery Root, Carrots, Bacon and Cabbage
Recipe By : COOKING RIGHT SHOW #CR9630
Serving Size : 4

2 Tablespoons olive oil
6 Ounces good quality bacon
2 Cups peeled celery root -- julienne
2 Cups carrots -- julienne
3 Large cloves garlic- thinly sliced lengthwise
4 Cups thinly sliced green or Napa cabbage
Salt and freshly ground pepper
Tarragon or other herb vinegar

--Garnish--
3 tablespoons chopped parsley and chopped chives, if
desired

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.