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    You are in: Home / Recipes / Potato and Turnip Bake Recipe
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    Potato and Turnip Bake

    Potato and Turnip Bake. Photo by Julie B's Hive

    1/1 Photo of Potato and Turnip Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    ellie_'s Note:

    Comfort food that is a do-ahead dish (needs to chill overnight--not included in prep time).Recipe source: Bon Appetit (November 1987)

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    Units: US | Metric

    • 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


    1. 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. 2
      Pour off bacon fat from skillet and reserve.
    3. 3
      Heat 1 tablespoon of the bacon drippings in the skillet over medium heat.
    4. 4
      Add leeks to skillet cooking until softened and starting to brown (8-10 minutes). Transfer to a bowl.
    5. 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. 6
      Repeat with remaining potoates.
    7. 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. 8
      Add carrot to skillet, stirring for 2 minutes before adding to bowl.
    9. 9
      Add remaining salt (1/4 teaspoon) and pepper (1/8 teaspoon) and fennel seeds to bowl and toss.
    10. 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. 11
      Preheat oven to 425-degrees F.
    12. 12
      Bring vegetables to room temperature. Pour wine over all.
    13. 13
      Bake until wine has evaporated and top is browned (30 minutes).
    14. 14
      Sprinkle with parsley.

    Ratings & Reviews:

    • on November 04, 2007


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Potato and Turnip Bake

    Serving Size: 1 (322 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 577.7
    Calories from Fat 311
    Total Fat 34.6 g
    Saturated Fat 11.4 g
    Cholesterol 51.4 mg
    Sodium 1091.4 mg
    Total Carbohydrate 49.8 g
    Dietary Fiber 7.1 g
    Sugars 7.1 g
    Protein 14.4 g

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