Your choice of vegetable medley. We chose: wild mushrooms, raddish, baby fennel, potatos and baby beets.
Salt and Pepper
Balsamic Vinegar
Method:
Chop iberico bacon slices into 1-inch chunks and throw in a pan on medium heat. Watch as the fat renders out of the bacon. This is a VERY flavorful fat.
Pour the rendered fat into a separate pan for the veggies.
In this recipe we pre-blanched the vegetables (boiled briefly and chilled). Add your choice of vegetable medley in with the rendered fat and cook until tender. In our dish we used wild mushrooms, raddish, baby fennel, potatos and baby beets.
Season with salt and pepper.
Prep dish with a base of puree (can be potatoes, leeks). We chose celery root. Place vegetables on top of the puree neatly and add some herbs for aroma if you like.
Top off with the cooked bacon bits.
Extra Kick: combine balsamic vinegar with the remaining bacon fat into a pan. Heat to a boil and still. Then drizzle onto the dish.
