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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Comfort food that is a do-ahead dish (needs to chill overnight-not included in prep time).Recipe source: Bon Appetit (November 1987) Ingredients:
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 |
Directions:
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. Pour off bacon fat from skillet and reserve.
3. Heat 1 tablespoon of the bacon drippings in the skillet over medium heat.
4. Add leeks to skillet cooking until softened and starting to brown (8-10 minutes). Transfer to a bowl.
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. Repeat with remaining potoates.
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. Add carrot to skillet, stirring for 2 minutes before adding to bowl.
9. Add remaining salt (1/4 teaspoon) and pepper (1/8 teaspoon) and fennel seeds to bowl and toss.
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. Preheat oven to 425-degrees F.
12. Bring vegetables to room temperature. Pour wine over all.
13. Bake until wine has evaporated and top is browned (30 minutes).
14. Sprinkle with parsley.
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