Monday, December 13, 2010

Skillet Turnips and Potatoes with Bacon

I have never had turnips so tasty as these (you know you can't go wrong with bacon)! This recipe uses a sweet vinegar mixture to help the veggies caramelize a bit and become oh so flavorful. I followed the recipe pretty closely, well, I thought I did. The only change that was significant is that I browned my turnips and potatoes in batches apart from the bacon mixture (in the vinegar mixture) because my skillet wasn't large enough. Also I had to use some dry parsley because I didn't have any fresh on hand and I used celery salt for a bit of an extra flavor boost.

  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces
  • 1 medium onion, thinly sliced
  • 4 large garlic cloves, peeled, crushed
  • 1 1/2 pounds turnips, peeled, cut into 1-inch chunks
  • 1 1/2 pounds white-skinned potatoes, peeled, cut into 1-inch chunks
  • 1 teaspoon coarse sea salt
  • 1 tablespoon chopped fresh Italian parsley

  • Mix 1/4 cup water, vinegar, and sugar in small bowl and set aside.

    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.

    You can also find the recipe here:


    1. Thank you for posting this! My neighbor just gave us a bag of turnips from his farm and the only time I've cooked them is with a pot roast. This looks delicious! (I also have a package of bacon waiting to be used :)

    2. Sounds delicious - will have to check on the carb content of turnips. Potatoes are pretty high in carbs but you might be able to use more turnips to make it more diabetic friendly. Now that I'm a diabetic - the whole planning meal thing is much more difficult.

      You are such a good cook, Emmy!


    Note: Only a member of this blog may post a comment.