Description
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!
Ingredients
- Extra Virgin Olive Oil
- Bacon
- Celery Hearts
- Salt
- Black Pepper
- Carrots
- Onion
- Lemon Zest
- Fennel Seed
- Fresh Thyme
- Water
- Canned Tomato