Potato And Turnip Bake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 lb bacon, cut into 1/4 inch chunks
• 1 lb leek, and light green parts only, sliced 1/8-inch thick
• 2 1/2 lbs potatoes, peeled and halved lengthwise and cut 1/4-inch thick
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 lb turnip, peeled and halved lengthwise and cut 1/4 inch thick
• 1 carrot, peeled and grated
• 1 1/2 teaspoons fennel seeds, crushed
• 1/2 cup red wine
• 2 tablespoons parsley, minced

Recipe

• 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.
• 2 pour off bacon fat from skillet and reserve.
• 3 heat 1 tablespoon of the bacon drippings in the skillet over medium heat.
• 4 add leeks to skillet cooking until softened and starting to brown (8-10 minutes). transfer to a bowl.
• 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).
• 6 repeat with remaining potoates.
• 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).
• 8 add carrot to skillet, stirring for 2 minutes before adding to bowl.
• 9 add remaining salt (1/4 teaspoon) and pepper (1/8 teaspoon) and fennel seeds to bowl and toss.
• 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.
• 11 preheat oven to 425-degrees f.
• 12 bring vegetables to room temperature. pour wine over all.
• 13 bake until wine has evaporated and top is browned (30 minutes).
• 14 sprinkle with parsley.