| 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
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