Recipe by Sherrybeth
From the New Orleans Crescent City Market. My dad makes this at least 1/2 a dozen times in the Fall and all of us really like it, even my picky little brother.
Top Review by MathMom.calif
I had turnips, rutabagas and parsnips to use up from my weekly CSA Farm basket and really wanted to try something new. The family hasn't been all that crazy about these root veggies (they are pretty new to our family). I had made bacon the previous night and had the fat left over, so I used the bacon fat to cook the veggies and substituted a bit of diced up ham instead of the bacon meat. Also, I used sweet potato instead of carrot and added some potato, too. I didn't make a full recipe. Probably more like half (didn't really measure...just used what I had). Everyone really liked this. I will definitely make it again.
- 1 lb rutabaga, small-diced
- 1 lb parsnip, small-diced
- 1 lb turnip, small-diced
- 1 lb carrot, small-diced
- 1 onion, small-diced
- 1 lb bacon
- 1 tablespoon garlic, chopped
- 3 tablespoons parsley, chopped
- salt and pepper, to taste
Directions See How It's Made
- In a large, non-stick saute pan, cook the bacon over low heat.
- When crisp, remove from the fire and drain on paper towels.
- With the bacon drippings still in the pan saute the onion and garlic until soft.
- Add all of the vegetables and cook slowly until the vegetables are soft.
- Season with salt and pepper.
- Right before serving, add the parsley and cooked bacon.