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).