Ingredients
- 2 tablespoon olive oil
- 4 ounce slab bacon
- 1 ounce white onion
- 1 ounce carrots
- 1 ear parsnips
- 1 ear celery root
- 1/2 ear turnip
- 1/2 head fennel
- 1/2 head garlic
- 1 tablespoon parsley
- 1/2 teaspoon thyme
Preparation
Baking Directions:
Pre-heat oven to 300 degrees F.
In a heavy, medium non-reactive pan with sides, heat oil to medium high.
Add bacon in 2 pieces sauté lightly.
Add all vegetables and color lightly, turning approx.
every 5 minutes.
Place pan into oven and cook until vegetables are tender, about 35 minutes.
Squeeze garlic out of its skin and dice the bacon (appprox.
1/4 inch).
Remove and cool until workable temperature.
Meanwhile, dice all vegetables approx.
1/4 inch.
Mix all vegetables and bacon together with garlic and remaining oil in the pan.
Mix in the herbs; season with salt and freshly ground black pepper.
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