*  Exported from  MasterCook II  *
            Pan Roast Of Celery Root, Carrots, Bacon And Cabbage
 Recipe By     : COOKING RIGHT SHOW #CR9630
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Tablespoons   olive oil
    6      Ounces        good quality bacon
    2      Cups          peeled celery root -- julienne
    2      Cups          carrots -- julienne
    3      Large         cloves garlic- thinly sliced lengthwise
    4      Cups          thinly sliced green or Napa cabbage
                         Salt and freshly ground pepper
                         Tarragon or other herb vinegar
    3      tablespoons   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
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