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    Recipe #417152

    Provence Braise of Celery, Carrots and Smoky Bacon
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    This is Lynne Rossetto Kasper's takeoff on a dish by Paris chef Guy Martin. Found in The Seattle Times. Plan to make for guests coming in on Good...

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    Provence Braise of Celery, Carrots and Smoky Bacon
    By Buster's friend on March 19, 2010

    Recipe #417152

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    "This is Lynne Rossetto Kasper's takeoff on a dish by Paris chef Guy Martin. Found in The Seattle Times. Plan to make for guests coming in on Good Friday - will serve with hot buttered egg noodles and bright green lightly steamed turnip greens... ah, the South!"
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    Ingredients: extra virgin olive oil, fennel seeds...

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    Prep Time:20 mins

    Total Time: 1 hrs 30 mins

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