Recipe by ellie_
Comfort food that is a do-ahead dish (needs to chill overnight--not included in prep time).Recipe source: Bon Appetit (November 1987)
Top Review by Julie B's Hive
Ellie, prep time was way off, I was at the stove no less than an hour frying up the vegetables. I did refrigerate overnight and today, when ready to bake, I added the wine. After five minutes in the oven the house smelled just wonderful. However, the taste just wasn't there for any of us and I can't put my finger on it but it just wasn't there. Sorry, wish I could have done better and I hope someone else gives this a try.
- 1 lb bacon, cut into 1/4 inch chunks
- 1 lb leek, white 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
Directions See How It's Made
- 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.
- Pour off bacon fat from skillet and reserve.
- Heat 1 tablespoon of the bacon drippings in the skillet over medium heat.
- Add leeks to skillet cooking until softened and starting to brown (8-10 minutes). Transfer to a bowl.
- 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).
- Repeat with remaining potoates.
- 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).
- Add carrot to skillet, stirring for 2 minutes before adding to bowl.
- Add remaining salt (1/4 teaspoon) and pepper (1/8 teaspoon) and fennel seeds to bowl and toss.
- 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.
- Preheat oven to 425-degrees F.
- Bring vegetables to room temperature. Pour wine over all.
- Bake until wine has evaporated and top is browned (30 minutes).
- Sprinkle with parsley.