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