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courtesy of Bon Appetit magazine
*denotes Ingredients currently available at the farmers’ market
Serves 6
Ingredients:
¼ cup water
1 Tablespoon red wine vinegar
1 Tablespoon sugar
8 ounces bacon* slices, cut into 1 inch pieces
1 medium onion*, thinly sliced
4 large garlic* cloves, peeled, crushed
1 pound turnips*, peeled, cut into 1 inch chunks
1 pound potatoes*, peeled, cut into 1 inch chunks
1 teaspoon kosher salt
1 teaspoon black pepper
1 Tablespoon chopped fresh parsley*
Instructions:
Mix ¼ cup water, vinegar, and sugar in a small bowl. Sauté bacon in a heavy large skillet over medium-high heat until fat is rendered, 5 minutes. Drain most of the bacon fat. Add onion and garlic and sauté until the onion is golden about 5 minutes. Add turnips and potatoes. Sprinkle 1 teaspoon of salt. Reduce heat to medium-low, cover and cook until vegetables are starting to become tender, stirring and turning the vegetables occasionally for about 15 minutes. ( you may need to add some olive oil or butter if starting to stick) Push the 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 5 minutes. Continue to turn and spread and cook vegetables until tender, golden and crisp around edges, 7 to 8 minutes longer. Season with pepper. Transfer to serving bowl and sprinkle on parsley.
