Skillet Turnips And Potatoes With Bacon Recipes

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CRISPY SKILLET POTATOES WITH BACON



Crispy Skillet Potatoes with Bacon image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds small red-skinned potatoes, quartered
Kosher salt and freshly ground black pepper
3 slices bacon, chopped
2 tablespoons olive oil
2 tablespoons chopped fresh chives

Steps:

  • Put the potatoes in a medium saucepan, cover with cold water and add a generous pinch of salt. Bring to a boil, simmer for 1 minute and then drain well and set aside. The potatoes will be cooked about halfway through.
  • Cook the bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, about 5 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate to drain. Add the olive oil to the skillet with the bacon drippings and increase the heat to medium. Add the potatoes cut-side down. Cook, turning occasionally until the potatoes are golden brown and cooked through, about 15 minutes. Remove from the heat and stir in the crispy bacon. Season generously with salt and pepper and sprinkle with the chives.

MOM'S TURNIPS



Mom's Turnips image

Even those who hate turnips will change their tune after trying this recipe, trust me.

Provided by Karen

Categories     Side Dish     Vegetables

Yield 6

Number Of Ingredients 4

3 turnips, peeled and chopped
1 pound bacon
4 tablespoons rendered bacon fat
½ cup packed brown sugar

Steps:

  • Bring a pot of salted water to a boil. Add turnips; cook until tender but still firm. Drain, and transfer to a large bowl to cool.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve bacon fat.
  • In the large bowl, combine turnips, bacon, reserved bacon fat and brown sugar. Mix together and serve.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 22.3 g, Cholesterol 27.5 mg, Fat 10.5 g, Fiber 1.1 g, Protein 9.8 g, SaturatedFat 3.4 g, Sodium 622.8 mg, Sugar 20.1 g

TANGY SKILLET TURNIPS AND POTATOES



Tangy Skillet Turnips and Potatoes image

Turnips play an important role in Friulian cuisine, especially in the form called brovada-turnips that have fermented for several months, as a way to preserve them and to develop a pronounced and appetizing acidity. Brovada is incorporated in many dishes, grated and braised with sausages and other meats, in soups, or just as a tangy and healthful vegetable. This recipe, using fresh turnips, produces a side dish in the same vein as brovada, with distinctive acidity, well suited to accompany all sorts of cured and fresh meats. It is full of typical Friulian flavors, but you do not have to wait months for the turnip to ferment!

Yield serves 6

Number Of Ingredients 13

4 tablespoons extra-virgin olive oil
1/2 pound thick bacon slices, cut crosswise in 1-inch pieces
1 onion sliced (1 cup)
4 plump garlic cloves, crushed and peeled
1 1/2 pounds white turnips, trimmed, peeled, cut in 1-inch chunks
1 1/2 pounds waxy potatoes, peeled and cut in 1-inch chunks
1 teaspoon coarse sea salt
1 tablespoon red-wine vinegar
1 tablespoon sugar
1/4 cup water
Freshly ground black pepper
1 tablespoon chopped fresh Italian parsley
A heavy-bottomed skillet or sauté pan, 12-inch diameter or larger, with a cover

Steps:

  • Pour 2 tablespoons of the olive oil in the big skillet, scatter in the bacon pieces, and set over medium-high heat. When the bacon starts to render fat, toss in the onion slices and garlic cloves. Cook, stirring and tossing, until the bacon is starting to crisp and the onion is just beginning to color.
  • Pile all the turnip and potato chunks in the pan, sprinkle with salt, and toss everything together well for a couple of minutes. 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.
  • Stir together the vinegar, sugar, and 1/4 cup water. Push aside the vegetables to clear a space on the skillet bottom. Pour the vinegar into the hot spot, and as it sizzles, toss and turn the vegetables to moisten them. Spread the chunks in a layer filling the pan, cover, and cook for several minutes, until they've crisped on the bottom, then toss well and spread out again.
  • 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. Season with more salt and freshly ground black pepper to taste. Serve right from the skillet, or heap the chunks in a warm bowl. Drizzle over the remaining 2 tablespoons olive oil, toss in the chopped parsley, and serve hot.

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