Still Life with Turnips and
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Potato and Turnip
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Potato and Turnip Bake
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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,
2 1/2 pounds white baking potatoes, peeled,
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
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
Heat 1 tablespoon fat in same skillet over medium heat. Add
cook until softened and just beginning to brown, about 8 minutes.
Heat 1 tablespoon bacon fat in skillet over medium-high heat.
Add half of potatoes and cook until fork tender and golden brown., tossing
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
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
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
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,
minutes. Sprinkle with parsley. Serves 8.
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