Braised Country Bacon
Ingredients
- 1 1/2 lb bacon joint
- 8 oz carrots sliced or quartered lengthwise
- 1 parsnip and/or turnip chopped
- 1 large leek sliced
- 1 chicken bouillon cube stock cube
- 1/2 pint hot water
- 4 oz frozen peas
- salt and pepper
Instructions
- Heat the oven to 350°F (180°C) mark 4.
- Place the carrots, parsnip/turnip and leek in a heatproof casserole and place the bacon on top.
- Crumble the bouillon cube in the hot water and stir.
- Pour over the vegetables, lightly cover with a lid or foil and cook in the oven for 1 hour.
- Remove the foil and stir in the peas. Return to the oven, uncovered, for a further 15 minutes or until the vegetables and bacon are tender.
- Lift out the bacon and place on a warm serving dish. Taste the vegetables and season if necessary.
- Serve the vegetables straight from the dish in which they were cooked.
Calories: 366 kcal
Carbohydrates: 13 g
Protein: 28 g
Fat: 22g
Saturated Fat: 8 g
Cholesterol: 98 mg
Sodium: 270 mg
Potassium: 669 mg
Fiber: 4 g
Sugar: 5 g
Vitamin A: 6715 IU
Vitamin C: 17 mg
Calcium: 69 mg
Iron: 3 mg