Provence Braise Of Celery, Carrots And Smoky Bacon Recipe

Name: Provence Braise Of Celery, Carrots And Smoky Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: extra virgin olive oil; 4 slices bacon, cut into 1-inch pieces (the good thick smokey stuff); 4 celery hearts, cut lengthwise into quarters (the pale inner stalks); salt; black pepper, freshly ground; 2 medium carrots, cut lengthwise into sixths, then halved crosswise; 1 medium onion, cut into thin wedges; lemon zest, 3 strips; 1/2 teaspoon fennel seed, bruised with the side of a knife; fresh thyme, 2 branches (fresh oregano OK too); 1/2 cup water, about; 1 cup canned tomato, pureed

Servings: persons

extra virgin olive oil
4 slices bacon, cut into 1-inch pieces (the good thick smokey stuff)
4 celery hearts, cut lengthwise into quarters (the pale inner stalks)
salt
black pepper, freshly ground
2 medium carrots, cut lengthwise into sixths, then halved crosswise
1 medium onion, cut into thin wedges
lemon zest, 3 strips
1/2 teaspoon fennel seed, bruised with the side of a knife
fresh thyme, 2 branches (fresh oregano OK too)
1/2 cup water, about
1 cup canned tomato, pureed

1
Preheat the oven to 400 degrees. Lightly film the bottom of a 12-inch straight-sided saute pan with oil. Heat over medium and add the bacon. Cook slowly until the bacon is clear and has given up much of its fat. Don't let it get beyond pale golden brown. Scoop it up with a slotted spoon and set aside.
2
Spoon off all but about 5 tablespoons of fat from the pan. Heat over medium high and add the celery hearts, sprinkling them with salt and pepper. Brown them on all their sides, but take care not to let the glaze developing on the bottom of the pan burn. Lift them out and add the carrots to the pan, brown and then add the onion, cooking until it softens. Don't let the glaze burn.
3
Put the bacon and celery back in, along with the lemon zest, fennel, thyme or oregano, and water. Simmer as you use a wood spatula to scrape up the glaze from the bottom of the pan. Blend in the tomatoes. Moisten the vegetables with a little more water and cover the pan with a lid or foil to seal it.
4
Slip into the oven and cook 35 to 40 minutes, or until vegetables are tender. Check halfway through cooking to make sure they're not burning, adding a few spoons of water if needed.
5
Once the vegetables are tender, carefully remove the pan from the oven (the handle will be hot). Mound the vegetables on a platter and scrape the syrupy pan juices over them. Serve hot. Rice or buttered noodles are good with this dish.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: extra virgin olive oil, 4 slices bacon, cut into 1-inch pieces (the good thick smokey stuff), 4 celery hearts, cut lengthwise into quarters (the pale inner stalks), salt, and more.

Yes, Provence Braise Of Celery, Carrots And Smoky Bacon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Provence Braise Of Celery, Carrots And Smoky Bacon

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