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Pan roast of celery root~ carrots~ bacon and

Yield: 1 Servings

Ingredients:

• 2 TB olive oil
• 6 oz good quality bacon
• 2 c peeled celery root -- : julienne
• 2 c carrots -- julienne
• 3 lg cloves garlic- thinly sliced : lengthwise
• 4 c thinly sliced green or Napa

Instructions:

: 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 (

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