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Turnips and Potatoes with Bacon
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| Skillet Turnips and Potatoes with Bacon | |
| 1 tablespoon | red wine vinegar |
| 1 tablespoon | sugar |
| 2 tablespoons | extra-virgin olive oil |
| 8 ounces | thick-cut bacon slices, cut crosswise into 1-inch pieces |
| 1 medium | onion, thinly sliced |
| 4 large | garlic cloves, peeled, crushed |
| 1 1/2 pounds | turnips, peeled, cut into 1-inch chunks |
| 1 1/2 pounds | white-skinned potatoes, peeled, cut into 1-inch chunks |
| 1 teaspoon | coarse sea salt |
| 1 tablespoon | chopped fresh Italian parsley |
Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to mediumlow, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.
Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.
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