Potato And Turnip Bake - cooking recipe

Ingredients
    1 lb bacon, cut into 1/4 inch chunks
    1 lb leek, white and light green parts only, sliced 1/8-inch thick
    2 1/2 lbs potatoes, peeled and halved lengthwise and cut 1/4-inch thick
    1 teaspoon salt
    1/2 teaspoon pepper
    3/4 lb turnip, peeled and halved lengthwise and cut 1/4 inch thick
    1 carrot, peeled and grated
    1 1/2 teaspoons fennel seeds, crushed
    1/2 cup red wine
    2 tablespoons parsley, minced
Preparation
    In a skillet over medium-high heat fry bacon until golden, stirring frequently (10 minutes). Remove with a slotted spoon and drain on paper towels.
    Pour off bacon fat from skillet and reserve.
    Heat 1 tablespoon of the bacon drippings in the skillet over medium heat.
    Add leeks to skillet cooking until softened and starting to brown (8-10 minutes). Transfer to a bowl.
    Heat another tablespoon of the bacon dripping in the skillet over medium-high heat. Add half of the potatoes and cook until tender and golden brown, tossing and seasoing with 1/4 teaspoon salt and 1/8 teaspoon pepper (15 minutes). Add potatoes to bowl (with leeks).
    Repeat with remaining potoates.
    Heat 1 tablespoon bacon drippings in skillet over medium high heat. Add turnips and cook until tender and starting to brown, seaoning with 1/4 teaspoon salt and 1/8 teaspoon pepper (5 minutes). Add to bowl (with potatoes and leeks).
    Add carrot to skillet, stirring for 2 minutes before adding to bowl.
    Add remaining salt (1/4 teaspoon) and pepper (1/8 teaspoon) and fennel seeds to bowl and toss.
    Spread half of the vegetables in a 13 x 9 x 2 inch baking dish. Sprinkle with bacon and cover with remaining vegetables. Chill to room temperature and then cover and chill overnight.
    Preheat oven to 425-degrees F.
    Bring vegetables to room temperature. Pour wine over all.
    Bake until wine has evaporated and top is browned (30 minutes).
    Sprinkle with parsley.

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