This comforting dish brings together the earthy depth of celery root and the natural sweetness of carrots, elevated by the salty crunch of crispy bacon. The addition of fresh cabbage adds a vibrant, crisp texture that balances the richer flavors. It is a perfect weeknight dinner that feels substantial enough for a weekend meal. The combination of roasted vegetables and savory pork creates a harmonious blend of textures and tastes. Simple to prepare with pantry staples, this recipe offers a satisfying, home-style experience that is both quick to make and delicious to eat. Ideal for those looking for a wholesome, vegetable-forward main course with a savory twist.
Pan Roast Of Celery Root, Carrots, Bacon And Cabbage
Description
This comforting dish brings together the earthy depth of celery root and the natural sweetness of carrots, elevated by the salty crunch of crispy bacon. The addition of fresh cabbage adds a vibrant, crisp texture that balances the richer flavors. It is a perfect weeknight dinner that feels substantial enough for a weekend meal. The combination of roasted vegetables and savory pork creates a harmonious blend of textures and tastes. Simple to prepare with pantry staples, this recipe offers a satisfying, home-style experience that is both quick to make and delicious to eat. Ideal for those looking for a wholesome, vegetable-forward main course with a savory twist.Ingredients
Directions
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Heat olive oil in a large heavy skillet, preferably cast iron, over moderately high heat.
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Add the bacon to the skillet and cook until browned and crisp.
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Remove the bacon from the skillet and drain on paper towels.
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Pour off and discard all but 2 tablespoons of the fat remaining in the pan.
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Add the julienned celery root, carrots, and sliced garlic to the skillet.
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Sauté the vegetables until crisp-tender and lightly browned.
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Remove the celery root mixture from the skillet and keep warm.
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Add the sliced cabbage to the skillet and sauté quickly for about 2 minutes until bright green but still crisp.
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Return the celery root mixture and the cooked bacon to the skillet with the cabbage.
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Toss everything together quickly to combine.
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Season to taste with salt, pepper, and a splash of vinegar.
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Serve immediately, garnished with chopped parsley and chives.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 894.6kcal
- % Daily Value *
- Total Fat 70.7g109%
- Saturated Fat 22.1g111%
- Cholesterol 69.0mg23%
- Sodium 2618.7mg110%
- Total Carbohydrate 5.7g2%
- Dietary Fiber 1.9g8%
- Sugars 2.3g
- Protein 56.3g113%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Substitutions: You can substitute the bacon with pancetta or prosciutto for a different flavor profile. For a vegetarian version, omit the bacon and use vegetable broth to deglaze the pan if needed.
Tips: Ensure the skillet is hot before adding the bacon to ensure it crisps up nicely. Thinly slicing the vegetables ensures even cooking and a pleasant texture.
Variations: Add other root vegetables like parsnips or turnips for extra heartiness. Fresh herbs like thyme or rosemary can be added during the sautéing process for additional aroma.
