PROVENCE BRAISE OF CELERY, CARROTS AND SMOKY BACON
This is Lynne Rossetto Kasper's takeoff on a dish by Paris chef Guy Martin. Found in The Seattle Times. Plan to make for guests coming in on Good Friday - will serve with hot buttered egg noodles and bright green lightly steamed turnip greens... ah, the South!
Provided by Busters friend
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees. Lightly film the bottom of a 12-inch straight-sided saute pan with oil. Heat over medium and add the bacon. Cook slowly until the bacon is clear and has given up much of its fat. Don't let it get beyond pale golden brown. Scoop it up with a slotted spoon and set aside.
- Spoon off all but about 5 tablespoons of fat from the pan. Heat over medium high and add the celery hearts, sprinkling them with salt and pepper. Brown them on all their sides, but take care not to let the glaze developing on the bottom of the pan burn. Lift them out and add the carrots to the pan, brown and then add the onion, cooking until it softens. Don't let the glaze burn.
- Put the bacon and celery back in, along with the lemon zest, fennel, thyme or oregano, and water. Simmer as you use a wood spatula to scrape up the glaze from the bottom of the pan. Blend in the tomatoes. Moisten the vegetables with a little more water and cover the pan with a lid or foil to seal it.
- Slip into the oven and cook 35 to 40 minutes, or until vegetables are tender. Check halfway through cooking to make sure they're not burning, adding a few spoons of water if needed.
- Once the vegetables are tender, carefully remove the pan from the oven (the handle will be hot). Mound the vegetables on a platter and scrape the syrupy pan juices over them. Serve hot. Rice or buttered noodles are good with this dish.
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Ebtisam Jrjis
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover vegetables and it's always delicious.
Omarion Finesse
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the smoky bacon and the sweetness of the carrots and celery.
kira Yagimi
[email protected]I'm not a big fan of celery, but I loved this dish. The smoky bacon and the sweetness of the carrots balanced out the celery flavor perfectly.
Jordynn Searson
[email protected]This is a great dish for a weeknight meal. It's quick and easy to make, and it's healthy too.
April Rose Patricio
[email protected]I love the simplicity of this dish. It's made with just a few ingredients, but it's packed with flavor.
Justina Russo
[email protected]This dish is a great way to use up leftover vegetables. I always have celery and carrots on hand, so this is a quick and easy way to make a delicious meal.
Shahd Alaa
[email protected]I've made this dish several times and it's always a crowd-pleaser. The smoky bacon and the sweetness of the carrots and celery are a perfect combination.
Beverly Kaercher
[email protected]This is one of my favorite recipes. It's so simple to make, but it always turns out so flavorful.
Abad Jan
[email protected]I made this dish last night and it was a hit with my family! The flavors were amazing and the dish was very easy to make.
Bulega Gideon
[email protected]This dish was absolutely delicious! The celery and carrots were cooked to perfection, and the smoky bacon added a wonderful flavor. I will definitely be making this again.