BRAISED TURNIPS WITH LEEKS AND BACON
4 servings
Cook in a large skillet over medium heat until crisp:
- 4 slices bacon, diced
Transfer the bacon to a plate lined with paper towels to drain, and set aside. Spoon off all but 3 tablespoons of fat from the skillet. Increase the heat to medium-high and add cut side down:
- 1½ pounds turnips, peeled and cut into ½-inch-thick wedges
Cook until browned on one side, about 7 minutes. Add:
- 2 large leeks, trimmed, halved lengthwise, well cleaned, and thinly sliced
- 4 garlic cloves, coarsely chopped
Reduce the heat to medium and cook, stirring, until the leeks have softened, about 5 minutes. Chop and add the bacon along with:
- 1 cup chicken stock or broth or white wine
- (¼ teaspoon red pepper flakes)
Reduce the heat, cover the skillet, and simmer until the turnips are just tender, 15 to 20 minutes. Stir in:
- Lemon juice or vinegar to taste
- Chopped parsley or thyme
- Salt and black pepper to taste