Braised Country Bacon

Braised Country Bacon

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Servings: 6
Calories: 366


  • 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


  • 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
Ingredients Bacon, Pork
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