Skillet Turnips and Potatoes with Bacon

        Another fabulous recipe from Chef Valene's amazing Bon Appetit dinner!

 

 

 

 

 

Skillet Turnips and Potatoes with Bacon

Recipe from Bon Appétit, October 2010
This side dish is great with pork.  Make sure to use a big skillet so the vegetables have plenty of room to brown, alternatively divide the recipe in half or use two smaller skillets.  Makes 6 servings.

1 T red wine vinegar
1 T sugar
2 T extra-virgin olive oil
8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces
1 medium sweet onion, thinly sliced
4 large  fresh garlic cloves, peeled, crushed
1 ½ pounds turnips, peeled, cut into 1-inch chunks
1 ½ pounds  potatoes, peeled, cut into 1-inch chunks
1 t coarse sea salt
1 T chopped fresh Italian parsley

Mix ¼ cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to medium-low, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.
Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.