Skillet Turnips and Potatoes with Bacon

16 Nov

It’s been a fun summer of fresh and light cooking, but the cool weather is finally here to stay.  The grill and salad spinner is getting traded out for fall and winter kitchen tool essentials, and at the top of my list, cast iron ware.

Italian cuisine maven Lidia Bastianich’s recipe for skillet turnips and potatoes with bacon in the October 2010 issue of Bon Appetit caught my eye as the perfect chance to break in my new, bigger than ever, so heavy that it’s a gym workout, and much loved Lodge cast iron skillet.  Though the skillet is preseasoned, a little extra bacon flavor never hurt anyone.  I skipped the olive oil and reduced the amount of bacon for this recipe as I found that four slices of bacon rendered enough fat to coat the potatoes and turnips.  The result?  A hearty breakfast entree or dinner side dish with turnips to give it that subtle bitter yet sweet extra dimension of flavor.

Root vegetable love: A prep bowl filled with turnips and potatoes.

Recipe yields 6 servings

1 tbsp red wine vinegar
1/2 tbsp sugar
4 slices of thick cut bacon (or 6 thin cut slices), cut into 1-inch pieces
1 medium white onion, thinly sliced
3 cloves garlic, crushed
1 lb turnips, peeled and diced into 1/2-inch chunks
1 lb Yukon gold potatoes, peeled and diced into 1/2-inch chunks
1 tsp dried parsley
salt and pepper

  • Whisk together 1/4 cup water, vinegar, and sugar in a small bowl.
  • Pre-heat skillet over medium high heat, you want the pan to be nice and hot when the bacon touches down.  If you’re using a newer cast iron skillet, spray with non-stick cooking spray for extra stick prevention.
  • Add in bacon pieces and fry until fat is rendered, about 3-4 minutes.
  • Add in onion and garlic, sautee until onion is soft and garlic is golden brown, about 5 minutes.
  • Add in turnips and potatoes, sprinkle with 1 tsp salt and 1 tsp pepper (or to your taste) and toss for about 3-4 minutes so vegetables are well coated with oil and seasonings.
  • Reduce heat to medium-low, cover, and cook until vegetables are almost completely fork tender, about 10 minutes.  If you’re using a cast iron skillet (or something else that’s not non-stick), make sure you stir and turn every 2-3 minutes so nothing gets stuck.
  • Uncover, pour vinegar/water mix into skillet, and toss and cook for 4-5 minutes, or until water is mostly evaporated.  Add in parsley (and season with more salt and pepper to taste if needed), and fry and stir for another 3-4 minutes or until turnips and potatoes are crisp around the edges.

Nutrition Facts
Per serving
as calculated by Sparkpeople Recipe Calculator

Calories 120 | Fat 3g | Sodium 717 mg
Carbohydrate 22g | Dietary Fiber 3g | Sugars 6g | Protein 5g

Vitamin B-6 11% | Vitamin C 53%
Calcium 4% | Iron 5%

2 Responses to “Skillet Turnips and Potatoes with Bacon”

  1. learn japanese online 11/27/2013 at 10:27 pm #

    Vente d’Article – un Outil Puissant | PROFIT DU TEMPS
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  2. qxdmtbios 11/27/2013 at 10:32 pm #

    Skillet Turnips and Potatoes with Bacon | Donna Cooks

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