Title: Pan roast of celery root~ carrots~ bacon and
 Categories: New text im, Cooking rig
      Yield: 1 Servings
 
 
        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
  
  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