Pan Roasted Butternut Squash - Martha Stewart Recipe

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Ingredients

Directions

Step #1 2 TB olive oil 6 oz good quality bacon 2 c peeled celery root -- : julienne 2 c carrots -- julienne 3 lg cloves garlic- thinly sliced : lengthwise 4 c thinly sliced green or Napa : cabbage : Salt & freshly ground : pepper : Tarragon or other herb : vinegar : Garnish-- 3 TB sliced parsley & sliced : chives, preferably cast iron, if des In a large heavy skillet, heat the oil over moderately high heat.
Step #2 Add the bacon & cook this until browned & crisp.
Step #3 Remove & drain on paper towels.
Step #4 Pour off & discard all but 2 tbsps of fat remaining in pan.
Step #5 Add the celery root, carrots & garlic & saute until crisp tender & lightly browned.
Step #6 Remove & keep warm.
Step #7 Add the cabbage & saute quickly (2 mins or so) until cabbage is bright green but still crisp.
Step #8 Add celery root mixture & bacon & toss quickly with the cabbage.
Step #9 Spice up to taste with salt, pepper & vinegar & serve as soon as possible.
Step #10 Garnish with sliced parsley & chives.
Step #11 Yield: 4 to 6 servings.
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