This dish eats very well as a vegetable, or is delicious with Confit of Duck. I prefer to cook it in rich duck fat for extra taste. If you find that’s not available, use olive oil. The vegetables and bacon are cooked individually in the fat then combined to give four different tastes and textures which all go very well together.

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Ingredients

  • 50 g (2 oz) duck fat or 3 tablespoons olive oil
  • 225 g (8 oz) carrots, cut into thin strips
  • 225 g (8 oz) celeriac, cut into 1 cm (½ in) dice
  • 1 garlic clove, crushed
  • 225 g (8 oz) smoked streaky bacon rashers, rinded and cut into 2.5 cm (1 in) pieces
  • 225 g (8 oz) Savoy cabbage leaves, cut into 2.5 cm (1 in) squares
  • Salt and freshly ground black pepper

Method

Pre-heat a frying-pan and add some of the fat or olive oil. Fry the carrot sticks for 5–6 minutes until tender. Remove them from the pan and add a little more fat or oil. Fry the diced celeriac and garlic for a further 5 minutes and remove from the pan. Fry the bacon next; this will only take about 2 minutes in the hot pan. Lastly add the cabbage and cook for 2–3 minutes. Mix them all together and season with salt and pepper. This dish can be made in advance and then all reheated, seasoned and fried together when needed.

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