Pan-fried summer vegetables with bacon

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Poêlée de légumes d'été au bacon | Recette | F. Ménard
Bacon tranché 250g
Poêlée de légumes d'été au bacon | Recette | F. Ménard
Bacon tranché 250g
Poêlée de légumes d'été au bacon | Recette | F. Ménard

Ingredients

  • 1 package of F. Ménard bacon with pepper or regular
  • 4 fresh corn cobs
  • 3 small zucchini, cut into large slices
  • About 1 cup of baby carrots, rainbow carrots if possible, unpeeled and cut in half lengthwise
  • About 1 cup of green beans, the tip removed
  • 3-4 stalks of rainbow chard (Swiss Chard), minced (stems and leaves)
  • 3-4 mini peppers (different colors), without the heart, cut into 4
  • 3-4 stems of garlic flower (or 3 cloves of garlic), minced
  • 3-4 stems, of spring onion (green onion with small bulb), minced ​​stems and bulbs cut in half
  • 2 tbsp. fresh parsley, minced
  • 2 tbsp. fresh thyme
  • 2 tbsp. fresh savory, minced
  • Salt and pepper

Preparation

  • Start by preparing the zucchinis, beans, carrots, rainbow chard, peppers, garlic, spring onion and fresh herbs. Reserve.
  • Cut the bacon into slices of about 2 cm.

  • Over medium-low heat, sauté the bacon in a pan, stirring occasionally, until the pieces are crispy (about 8 to 10 minutes).

  • Meanwhile, add a few inches of water in a small saucepan with a lid, cover and bring to a boil. When boiling, immerse the carrots and beans for 2 minutes. Remove from heat and reserve the vegetables on a plate.

  • Peel the corn cobs. Hold them upright on a cutting board and, with a sharp knife, cut the corn kernels one side at a time. Reserve.

  • When the bacon is ready, remove it from the pan with a slotted spoon and place it on a plate covered with an absorbent paper. Reserve.

  • Discard most of the bacon fat, keeping about 3 tbsp. in the pan.

  • Over medium heat, sauté the spring onion bulbs (small onions), garlic flower and zucchinis for about 2 minutes.

  • Add the corn kernels, peppers, carrots and beans and sauté for about 3 minutes.

  • Add the rainbow chard, bacon and sauté for another 2 to 3 minutes.

  • Garnish with spring onion stems (green onion) and fresh herbs.

  • Add salt and pepper to taste. If you use pepper bacon, go lightly as the bacon is already well seasoned!

See Marie-Eve’s recipes on Le Tablier du dimanche`s website.

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