1834. ROASTED CELERY ROOT with CELERY, ONIONS and BACON

yields six side-dish servings


5 slices bacon, cut into 1-inch pieces
5 pounds celery root, peeled and cut into 2-inch wedges (about 1/3-inch thick)
1 stalk celery, trimmed and cut into 2 1/2-inch pieces
2 small onions, cut into 3/4-inch pieces
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon fresh lemon juice

Preheat oven to 450°F. Cook bacon to desired crispness, drain, and reserve 3 tablespoons rendered fat. Set bacon aside. In a medium bowl, toss celery root, celery, onions, rosemary, salt, and pepper together with reserved fat and lemon juice. Spread vegetables in a single layer on a baking pan, cover loosely with aluminum foil, and roast until tender, about 20 minutes. Remove foil and continue to roast until vegetables are browned, about 20 more minutes. Toss in bacon.


bacon recipe courtesy of: Country Living