| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New text im, Cooking rig |
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 cabbage |
|
|
Salt and freshly ground pepper |
|
|
Tarragon or other herb vinegar Garnish– |
| 3 |
tb |
Chopped parsley and chopped chives, if des |
INSTRUCTIONS
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 <billspa@icanect.net>
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