One “not so healthy” thing that tends to happen to us all during the hot summer months, is that we are often so very busy and on the go all the time, we begin to neglect our need for healthy veggies to healthfully balance out all the fast food and quick snack “carbs” and proteins that we continue to consume to fuel our flight and fancy while constantly on the run from morning to night.
Here’s a great recipe to fix that scenario in a very tasty, time sensitive treat that is as good for us as it is delicious.
Baby Bubba’s Braised Veggies & Bacon Bonanza.
1 tbsp unsalted butter
8 slices of Baby Bubba’s Butcher Block Hickory Smoked Peppered Bacon chopped into ¼ inch segments.
1 lb. chopped potatoes
8 oz. chopped carrots
8 oz. chopped onions
sea salt & freshly ground black pepper to taste
¼ cup chicken broth
1 lb. green beans, trimmed and cut into 1- to 2-inch pieces
¼ cup “creme fraiche”
5 sprigs chopped tarragon
First melt your butter in a wide shallow braising pan or large, deep skillet over medium heat.
Toss in the bacon and fry for 5 minutes, stirring often until well browned and crisp on the outside but still flexible.
Dump in the potatoes, carrots and spring onions.
Season to taste with salt and pepper
Pour in the broth.
Once the broth begins to bubble at the edges of the pan, reduce the heat to medium-low.
Cover and cook for 12 to 18 minutes, until the potatoes are just tender.
If the mixture seems dry, add a few additional tbsp of broth or water.
Cover and cook for 5 minute, until all the vegetables are tender.
Uncover and add the creme fraiche.
Now increase the heat to medium-high cook for an additional 3 or 4 minutes, stirring constantly until the creme fraiche thickens and the vegetables take on an appealing fawn-colored glaze.
Stir in the tarragon.
Taste and adjust seasoning as needed.