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

May 2007

Yield: 4 Servings


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

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

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

  • 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


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

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