Cocotte of Vegetables

• 7 bacon slices
• 2 cups canned low-salt chicken broth
• 2 cups chopped seeded tomatoes
• 12 baby turnips, trimmed
• 12 medium radishes, trimmed
• 20 baby carrots, trimmed
• 1/4 pound sugar snap peas, stringed
• 1/4 pound thin green beans, trimmed
• 4 romaine lettuce leaves, thinly sliced
• 1/2 cup frozen petite peas, thawed

1. Cook bacon in heavy large pot over medium heat until crisp, about 8 minutes.
2. Using tongs, remove bacon ( reserve for another use).
3. Add broth and tomatoes to dripping.
4. Increase heat and bring to boil.
5. Add turnips and radishes; cook 2 minutes.
6. Add carrots; cook 3 minutes.
7. Add sugar snap peas and green beans; cook until all vegetables are crisp-tender, about 5 minutes longer.
8. Using slotted spoon, transfer vegetables to bowl.
9. Boil cooking liquid until thickened, about 8 minutes.
10. Add lettuce, peas and cooked vegetables.
11. Stir until lettuce wilts.
12. Season with salt and pepper.
13. Serve hot.

bacon, chicken broth, tomatoes, baby turnips, radishes, baby carrots, sugar, green beans, frozen petite peas

Taken from www.epicurious.com/recipes/food/views/-cocotte-of-vegetables-4660 (may not work)