2797. SKILLET TURNIPS and POTATOES with BACON

makes six servings?

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?
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?
1 teaspoon coarse sea salt?
1 tablespoon chopped fresh Italian parsley

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

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

bacon recipe courtesy of: Lidia Bastianich, Bon Appetit, October 2010

Originally posted 2013-01-04 08:01:00. Republished by Blog Post Promoter

2912. NAVY BEAN BACON CHOWDER

yields six servings?

1 1/2 cups navy beans, sorted and rinsed
2 cups cold water
5-6 slices bacon?
1 medium carrot, cut lengthwise into halves, then cut into 1-inch pieces?
1 rib celery, chopped?
1 cup chopped onion?
1 small turnip, cut into 1-inch pieces?
1 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
1 large can (46 ounces) chicken broth?
1 cup milk

Soak beans overnight. Drain. Cook bacon in medium skillet over medium heat. Drain and crumble. Combine carrot, celery, onion, turnip, Italian seasoning, pepper, beans and bacon in slow cooker; mix slightly. Pour broth over top. Cover and cook on low 7 1/2 to 9 hours or until beans are crisp-tender. Ladle 2 cups of soup mixture into a 4-cup container and purée in food processor or blender. Return mixture to slow cooker. Add milk to slow cooker. Cover; cook on high 15 minutes or until heated through.

bacon recipe courtesy of: Camellia Beans, L. H. Hayward & Co., LLC, 5401 Toler Street, Harahan, Louisiana 70183

2746. MASHED ROOT VEGETABLES with BACON VINAIGRETTE

makes 8 to 10 servings

1/2 cup apple cider vinegar2 tablespoons yellow mustard seeds4-5 pounds mixed root vegetables (such as parsnips, kohlrabi, celery root, turnips, and rutabagas), peeled, cut into 1″ cubes1/2 pound thick-cut applewood-smoked bacon, diced1 large white onion, diced1 tablespoon (packed) dark brown sugarKosher salt, freshly ground pepper2 tablespoons chopped flat-leaf parsley
Bring vinegar, mustard seeds, and 1/4 cup water to a simmer in a small pot; cook until seeds are plump, 20-25 minutes. Drain; set aside seeds and cooking liquid separately.?
Place a steamer basket inside a large pot. Add water to a depth of 1″. Bring to a boil. Add root vegetables to steamer basket. Cover and cook, adding water by 1/2-cupfuls if needed to maintain level of water in pot, until vegetables are very tender but not mushy, about 45 minutes.
Meanwhile, place bacon in a large skillet; set over medium-low heat and cook until bacon softens and fat begins to render, about 4 minutes. Add onion; increase heat to medium-high and cook, stirring occasionally, until onion and bacon are browned and crisp, about 10 minutes.?
Add reserved mustard seeds to bacon mixture and cook until seeds begin to pop, about 1 minute. Turn off heat and stir in brown sugar and reserved mustard seed cooking liquid. Season vinaigrette to taste with salt and pepper.?
Drain vegetables and return to pot. Using a fork or potato masher, coarsely mash. Stir in vinaigrette; season to taste with salt and pepper. Transfer to a 13x9x2″ baking dish; cover with foil. DO AHEAD: Vegetable mash can be made 1 day ahead. Chill.? Rewarm vegetable mash, covered, in a 350°F oven until just warmed through, 45-55 minutes. Alternatively, place in a microwave-safe bowl and microwave until warmed through (time will vary).?
Stir parsley into mash. Transfer to a bowl; serve warm or at room temperature.

bacon recipe courtesy of: Victoria Granof, Bon Appetit, November 2012