Fried Vegetable Bunches in Bacon
4 servings
30 minutes
Bacon-wrapped roasted vegetable bundles are a combination of tender parsnip and carrot infused with the aroma of maple syrup and balsamic vinegar, wrapped in crispy smoked bacon. This dish originates from Russian cuisine, where simplicity and rich flavors are valued. Roasting transforms the vegetables into a caramelized treat, while cumin adds a spicy kick. Perfect as an appetizer or side dish to meat dishes. It's not just food; it's a harmony of sweetness, saltiness, and smoky aroma that creates a cozy, homey taste evoking warm memories of family dinners.
1
Preheat the oven to 200 degrees.
2
Cut the vegetables into thin long strips and boil in salted water for about 5 minutes until partially cooked. Drain.
- Parsnip: 6 pieces
- Carrot: 6 pieces
3
Sauté the vegetables in maple syrup and balsamic vinegar until they crystallize. Sprinkle with spices.
- Maple syrup: 1 tablespoon
- Balsamic vinegar: 1 tablespoon
- Olive oil: to taste
4
Wrap a small amount of vegetables and a sprig of cumin in each piece of bacon to make bundles.
- Smoked bacon: 8 pieces
- Caraway: 1 bunch
5
Place the bundles on baking paper, grease with oil, and fry for 20 minutes.
- Olive oil: to taste
