Potatoes and Turnips with Bacon and Cream

1. 1

   Peel the potatoes and turnips and cut into 1/4-inch dice.

2. 2

   Heat a large skillet over medium-high heat.

3. 3

   Using kitchen scissors, snip off 1/4-inch pieces of bacon into the skillet.

4. 4

   Cook until nearly crisp, about 5 minutes.

5. 5

   Drain off the fat.

6. 6

   Add the potatoes and turnips to the bacon and saute for about 3 minutes.

7. 7

   Add the chicken broth, bring to a boil, cover and cook for 10 minutes until vegetables are almost tender.

8. 8

   Remove the lid.

9. 9

   Add the cream and cook over high heat for 10 minutes, stirring occasionally until the liquid is almost evaporated.

10. 10

    Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.