I like
http://www.allrecipes.com/
http://www.recipesource.com/
Here is one that has bacon.....and another that doesn't but sounds good
Roasted Autumn Vegetables
1 medium rutabaga, peeled and cut into ¼-inch by 2-inch strips
8 to 10 Brussels sprouts, trimmed
1 large parsnip, peeled and cut into 8 wedges
2 carrots, peeled and cut into quarters
8 radishes, washed and quartered
¼ cup olive oil
1 teaspoon fresh thyme
2 cloves garlic, minced or pressed
½ teaspoon coarse ground sea salt, or to taste
Freshly ground black pepper, to taste
Preheat oven to 450 degrees.
Bring a large pot of water to a boil and add the rutabaga strips and Brussels sprouts. Simmer for 10 minutes, until slightly tender. Drain well.
Place the rutabaga, Brussels sprouts and remaining vegetables in a 9-by-13-inch glass baking dish. Combine the olive oil, thyme and garlic in a small bowl. Drizzle over the vegetables. Sprinkle the vegetables with the coarse sea salt and ground black pepper and place in the oven, uncovered. Bake for 1 hour 15 minutes, until the vegetables are tender.
Makes 6 servings.
* 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
--Garnish--
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
.
