Potato And Turnip Bake Recipe

Name: Potato And Turnip Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
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.
2
Pour off bacon fat from skillet and reserve.
3
Heat 1 tablespoon of the bacon drippings in the skillet over medium heat.
4
Add leeks to skillet cooking until softened and starting to brown (8-10 minutes). Transfer to a bowl.
5
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).
6
Repeat with remaining potoates.
7
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).
8
Add carrot to skillet, stirring for 2 minutes before adding to bowl.
9
Add remaining salt (1/4 teaspoon) and pepper (1/8 teaspoon) and fennel seeds to bowl and toss.
10
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.
11
Preheat oven to 425-degrees F.
12
Bring vegetables to room temperature. Pour wine over all.
13
Bake until wine has evaporated and top is browned (30 minutes).
14
Sprinkle with parsley.

845

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Potato And Turnip Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato And Turnip Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions