Recipe - Pan Roast Of Celery Root Carrots Bacon And Cabbage

2 tablespoon Olive oil
6 ounce Good quality bacon
2 cup Peeled celery root; julienne
2 cup Carrots; julienne
3 lg Cloves garlic thinly
cut or sliced up lengthwise
4 cup Thinly cut or sliced up green or Napa
cabbage
Salt and freshly ground
pepper
Tarragon or other herb
vinegar
Garnish
3 tablespoon 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

Posted to MCRecipe Digest V1 #230

Date: Mon, 30 Sep 1996 05:02:17 0400 (EDT)

From: Bill Spalding billspa@icanect.net