For the vegetable garnish

Name: For the vegetable garnish
Ingredients: 1/2 cup of pure olive oil; 1 poblano chile, stem and seeds discarded, minced; 1/2 red onion, peeled and diced medium; 1 ear corn, kernels cut off the cob; 1/4 cup roughly chopped cilantro leaves; 2 bay leaves, broken; salt and pepper to taste; 2 large carrots, peeled and diced medium; 1/2bulb fennel, cored and diced medium; 6 new potatoes, scrubbed and diced medium; 2 ounces smoked slab bacon, rind removed, about 1/2 cup; 4 cloves garlic, sliced thinly; 1 red bell pepper, stem and seeds discarded, diced medium; 2 celery stalks, cleaned and diced medium

Preparation info

Difficulty
Easy

Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

About

Ingredients

6 new potatoes, scrubbed and diced medium
1/2 cup of pure olive oil
2 ounces

Spicy

Method

Put potatoes in a small saucepot of lightly salted water. Bring to a boil and turn down heat; simmer till just underdone (this only takes a few minutes, since the potatoes are so small).
In a large heavy soup pot, cook the bacon with the olive oil over medium-high heat until bacon is halfway cooked. Add the garlic and chile and stir briefly. Add the rest of the ve