Pan Roast Of Celery Root~ Carrots~ Bacon And Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: olive oil,
6 ounce: good quality bacon,
2 cup: peeled celery root --,
Directions:
: julienne
2 c carrots -- julienne
3 lg cloves garlic- thinly sliced
: lengthwise
4 c thinly sliced green or Napa
: cabbage
: Salt and freshly ground
: pepper
: Tarragon or other herb
: vinegar
: Garnish--
3 TB chopped parsley and chopped
: chives, if des
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
Date: Mon, 30 Sep 1996 05:02:17
~0400 (
Source from luhu.jp
2 c carrots -- julienne
3 lg cloves garlic- thinly sliced
: lengthwise
4 c thinly sliced green or Napa
: cabbage
: Salt and freshly ground
: pepper
: Tarragon or other herb
: vinegar
: Garnish--
3 TB chopped parsley and chopped
: chives, if des
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
Date: Mon, 30 Sep 1996 05:02:17
~0400 (
Source from luhu.jp