Skillet Turnips and Potatoes with Bacon


1 tablespoon red wine vinegar

1 tablespoon sugar

2 tablespoons extra-virgin olive oil

8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces (You can also use turkey bacon or try the recipe without bacon for a strictly veggie option.)

1 medium onion, thinly sliced

4 large garlic cloves, peeled, crushed

1 1/2 pounds turnips, peeled, cut into 1-inch chunks

1 1/2 pounds white-skinned potatoes, peeled, cut into 1-inch chunks (You can use other potatoes you might have an hand as well)

1 teaspoon coarse sea salt

1 tablespoon chopped fresh Italian parsley

You can also toss in carrots or any other vegetable you think would be delicious in this mix


  1. Mix 1/4 cup water, vinegar, and sugar in small bowl.

  2. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to medium-low, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.

  3. Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture.

  4. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes.

  5. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.

Recipe adapted from Bon Appétit
Cook Time: 30 mins