-
1
Pour 2 tablespoons of the olive oil in the big skillet, scatter in the bacon pieces, and set over medium-high heat.
-
2
When the bacon starts to render fat, toss in the onion slices and garlic cloves.
-
3
Cook, stirring and tossing, until the bacon is starting to crisp and the onion is just beginning to color.
-
4
Pile all the turnip and potato chunks in the pan, sprinkle with salt, and toss everything together well for a couple of minutes.
-
5
Lower the heat, cover the pan, and cook for about 15 minutes, occasionally turning the turnips and potatoes over as they soften and start to color.
-
6
Stir together the vinegar, sugar, and 1/4 cup water.
-
7
Push aside the vegetables to clear a space on the skillet bottom.
-
8
Pour the vinegar into the hot spot, and as it sizzles, toss and turn the vegetables to moisten them.
-
9
Spread the chunks in a layer filling the pan, cover, and cook for several minutes, until theyve crisped on the bottom, then toss well and spread out again.
-
10
Cook, covered, tossing and spreading every 4 minutes or so, until the potatoes and turnips are tender to the bite and caramelized all over, about 15 minutes.
-
11
Season with more salt and freshly ground black pepper to taste.
-
12
Serve right from the skillet, or heap the chunks in a warm bowl.
-
13
Drizzle over the remaining 2 tablespoons olive oil, toss in the chopped parsley, and serve hot.
