Bacon recipes
10 minutes
Bloody Mary salad in a jar
Roast winter veg with bacon and wilted chard
4
Easy
20 minutes
40 minutes
Ingredients
- 1.5 kg mixed winter vegetables (any mix of turnips, parsnips, kohlrabi, celeriac, swedes)
- 200 g rindless streaky bacon
- 3 large cloves garlic, unpeeled
- Sage, a few sprigs
- 6 T olive oil
- Sea salt and freshly ground black pepper, to taste
- 200 g Swiss chard, washed and finely shredded
- 1 T red wine vinegar
Method
- Preheat the oven to 200°C. Peel the vegetables and cut into chunks. Arrange the bacon in a single layer on a large baking tray. Roast for 10–15 minutes, or until crisp. Remove the bacon using tongs and set aside.
- Add the vegetables, garlic and sage to the baking tray and toss with the bacon fat. Add 2 T olive oil and a little seasoning. Roast for 30–40 minutes, or until tender and starting to catch. Remove from the tray, then add the shredded chard. Add 1 T oil and mix well. Roast at 220°C for 3 minutes, or until wilted. Season lightly.
- Squeeze the roasted garlic into a jar. Add the vinegar, seasoning and remaining olive oil. Mix the dressing with the warm roasted vegetables and check the seasoning. Turn onto a platter and top with the crumbled bacon and wilted chard.
Cook's note: Roast the garlic used for the dressing for a sweetly caramelised kick.