11 ounces celeriac, peeled and cut into batons the size of a little finger
14 ounces carrots, peeled and cut into batons the size of a little finger
1 tablespoon white wine vinegar
3 1/2 ounces bacon, cut into matchsticks
1 onion, finely chopped
3 tablespoons heavy cream
Fresh parsley, chopped
Place the celeriac and carrot in a wide, shallow saucepan with 1 cup of water, vinegar and some salt. Boil 20 minutes over med-high heat until barely cooked and still a bit crunchy. Place in an oven-proof serving dish. In a saucepan, fry the bacon and onions together until they just begin to color. Return the vegetables to the saucepan with the bacon and onions, add the cream and bring just to a simmer. Stir in parsley and serve.
Serves 4 to 6.