Potato and Turnip Bake

Recipe by ellie_
READY IN: 1hr 30mins


  • 1
    lb bacon, cut into 1/4 inch chunks
  • 1
    lb leek, white and light green parts only, sliced 1/8-inch thick
  • 2 12
    lbs potatoes, peeled and halved lengthwise and cut 1/4-inch thick
  • 1
    teaspoon salt
  • 12
    teaspoon pepper
  • 34
    lb turnip, peeled and halved lengthwise and cut 1/4 inch thick
  • 1
    carrot, peeled and grated
  • 1 12
    teaspoons fennel seeds, crushed
  • 12
  • 2
    tablespoons parsley, minced


  • 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.