Fried bacon with pan-fried vegetables

Ingredients for 1 servings:

• 1 slice(s) of bacon, approx. 1 – 2 cm thick, raw
• ½ tsp paprika powder, hot
• e.g. salt and pepper
• ¼ tsp rapeseed oil
• 1 m.-sized onion(s)
• 2 carrots
• 1 pointed pepper
• e.g. celeriac
• 1 small head of broccoli
• 1 tomato(s)
• 1 tsp herbs de Provence

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Score the rind of the bacon slice and rub with a little rapeseed oil, paprika powder, pepper, and salt. Peel and halve the onion, then slice. Peel the carrots and cut into slices approx. 0.5 cm thick. Deseed the bell pepper and cut into strips. Cut the celery into sticks approx. 0.5 cm thick. Finely chop the tomato. Wash the broccoli. Slice the stalks. Set the florets aside separately. Add a little rapeseed oil to a pan and sear the bacon slice on both sides. Reduce the heat and sear the bacon slice for approx. 10-15 minutes until crispy, turning frequently. Remove the bacon from the pan. Keep warm on the middle rack of an oven preheated to 150°C (top/bottom heat). Brown the onions in the remaining fat from the bacon slice. Then sear the carrots, celery, broccoli stalks, and bell pepper. Reduce the heat again and cover the pan. Sauté the vegetables for approx. 2-3 minutes. Add the tomato and season with salt, pepper, and Provençal herbs. Mix well. Add the broccoli florets and return the lid to the pan for about 3-5 minutes. The vegetables should still have some bite. Remove the bacon from the oven and arrange it on a plate with the vegetables.