- 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
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.