search
Loading
|  home | feedback | help          
StarChefs
Feature home
recipes

Comfort Cuisine


Lobby at Hotel Twelve
Atlantic Station
361 17th Street
Atlanta, GA
404-961-7370

Roasted Winter Vegetables with Smoked Bacon
Chef Nick Oltarsh of Lobby at Twelve – Atlanta, GA
Adapted by StarChefs.com

May 2007

Yield: 4 Servings

Ingredients:

    Cabbage:
  • 2 ounces smoked bacon lardons
  • 1 pound red beets
  • ½ Savoy cabbage, core removed and leaves separated
  • Salt and pepper

    Onion:
  • ½ onion, thinly sliced
  • Blended oil, as needed

    Celery:
  • 1 knob celery root, outside removed and cut into large dice
  • Salt and pepper
  • Blended oil, as needed

    Apple:
  • 1 apple, peeled and cut in to large dice
  • 1 teaspoon sugar
  • 1 ounce fresh apple cider
  • 1 Tablespoon butter

    To Assemble and Serve:
  • 2 ounces fresh apple cider
  • 1 ounce cider vinegar
  • 2 Tablespoons butter
  • 2 ounces smoked bacon lardons, skin removed
  • 1 teaspoon chives and white celery leaves, chopped

Method:

For the Cabbage:
Sautee the bacon in a medium sauté pan until it is barely crispy. Remove the bacon from the pan, reserve the meat, and leave the fat in the pan. Remove the thick ribs from each leaf of cabbage, discard, and cut the leaves into large dice. Sauté the leaves in the bacon fat over low heat until tender. If the pan becomes dry add a few drops of water. Season with salt and pepper.

For the Onion:
In the same pan used to sauté the cabbage, sauté the onion in blended oil until caramelized.

For the Celery:
Preheat oven to 350ºF. Toss the celery root with salt, pepper and blended oil. Roast on a sheet tray until tender

For the Apple:
In a new pan, sauté the apple, sugar, apple cider and butter until the liquid evaporates and the sugar begins to caramelize.

To Assmeble and Serve:
Reheat the bacon, cabbage, onion, celery root and apples together in a sauté pan. Add the apple cider, cider vinegar and butter. When the liquid emulsifies, season with salt and pepper. Garnish with the chopped chives and celery leaves

back to top

hotlinks_general_narrow
  • Classic Cuisine
  • Experimental Cuisine
  • Global Trends
  • On The Plate Vol. 10
  • Top Pairs Vol. 6
  • Letter From Editor Vol. l16

  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy