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Ingredients:
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: http://www.epicurious.com/recipes/food/views/Skillet-Turnips-and-Potatoes-with-Bacon-361293#ixzz183czZJDM
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 :)
ReplyDeleteyuhhmm!!! :)
ReplyDeleteSounds 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.
ReplyDeleteYou are such a good cook, Emmy!
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