Time
prep 0:05
total 0:10
Ingredients
| 1/4 | celeriac, julienned | | 2 | lg. carrots, julienned | | 5-1/3 oz. | pancetta, roughly chopped | | 1 | savoy cabbage, finely chopped | | 1/8 qt. | homemade chicken stock | | 1/8 qt. | double cream (heavy cream) | | Seasoning, to taste |
1 Recipe Reviews
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It was very good. I blanched the cabbage in the chicken stock to add more flavor to it.
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Instructions
Place pancetta in a medium-hot skillet and saute until golden. Add carrots and celeriac; saute for 2 minutes. Meanwhile, blanche the cabbage in boiling salted water for 2 minutes, then refresh in ice cold water. Add the blanched cabbage to the skillet and add the chicken stock. Reduce the stock by half over high heat. Add the cream and reduce slightly. Season heavily with cracked black pepper, but check the seasoning for salt as the pancetta is naturally salty. Serve in a large dish.
Author's Comments
My favourite vegetable side dish.
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