Braised Turnips With Leeks And Bacon

Let's Cook

1. Step 1.

   Cook in a large skillet over medium heat until crisp: 4 slices bacon, diced

2. Step 2.

   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

3. Step 3.

   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

4. Step 4.

   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)

5. Step 5.

   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