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Potato and Turnip Bake



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Potato and Turnip Bake
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Begin preparation of this hearty dish 1 day in advance.

1 pound slab bacon, cut into 3/4-inch chunks
1 pound leeks, white and light green parts only,
sliced 3/8 inch thick
2 1/2 pounds white baking potatoes, peeled,
halved lengthwise and cut 1/4 inch thick
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3/4 pound turnips, peeled, halved lengthwise,
cut 1/4 inch thick
1 carrot, peeled and grated
1 1/2 teaspoons fennel seeds, lightly crushed
1/2 cup dry red wine
2 tablespoons minced fresh parsley

Fry bacon in a 12-inch nonstick skillet over medium-high heat until golden, stirring frequently, about 10 minutes. Remove using slotted spoon and drain
on paper towels. Pour off bacon fat and reserve. Wipe skillet clean.
Heat 1 tablespoon fat in same skillet over medium heat. Add leeks and
cook until softened and just beginning to brown, about 8 minutes. Transfer
to bowl.
Heat 1 tablespoon bacon fat in skillet over medium-high heat. Add half of potatoes and cook until fork tender and golden brown., tossing frequently
and seasoning with 1/4 teaspoon salt and 1/8 teaspoon pepper, about 15 minutes. Add to bowl. Repeat with remaining potatoes.
Heat 1 tablespoon fat in skillet over medium-high heat. Add turnips and
cook until just tender and brown around the edges, seasoning with 1/4 teaspoon salt and 1/8 teaspoon pepper, about 5 minutes. Add to bowl.
Add carrot to skillet and stir 2 minutes. Add to bowl. Add remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper, and the fennel seeds
and toss well.
Spread half of the vegetables in 13-x 9-x 2-inch ovenproof glass baking
dish. Sprinkle with bacon. Cover with remaining vegetables. Cool to room temperature. Cover; chill overnight.
Preheat oven to 425 degrees F. Bring vegetables to room temperature.
Pour wine over. Bake until wine has evaporated and top is browned,
about 30 minutes. Sprinkle with parsley. Serves 8.

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