I’ve done a fancier version of this before; Rutabaga with Bacon, Mushrooms & Onions, but it bears repeating, and turnips are bit different from their cousins the rutabagas. For one thing they cook much more quickly.
I was delighted to find some Ontario turnips at the grocery store last week, but then I got them home and realized neither of us are really crazy about turnips. However with bacon and onion they are very enjoyable and they were quickly dispatched.
Still waiting anxiously for some more greener things to appear!
2 to 4 servings
40 minutes – 30 minutes prep time
350 to 400 grams (3/4 pound; 2 medium-large) white turnips
1 medium yellow onion
OR 1 bunch green onions
4 to 6 slices of bacon
salt & freshly ground black pepper to taste
Peel the turnips and cut them into largish dice. Put them in a pot with water to cover and bring them to a boil; boil for 10 minutes.
Meanwhile, peel and chop the onion. Cut the bacon into squares.
When the turnips have cooked for 10 minutes, set the timer to cook them for another 10 minutes. Put the bacon into a large skillet and cook until half crisp. If it is particularly fatty, drain off any excess fat, but you should have enough to coat the bottom of the pan nicely. Add the onions and cook until softened and translucent to lightly browned. Stir regularly. If you are lucky enough to have green onions, add them later, with the turnips.
When the turnips are cooked, drain them and mash them coarsely. Add them to the bacon and onions and mix them in well. Season with salt and pepper, as always taking into consideration the nature of your bacon. Continue cooking for another 5 or 10 minutes, stirring regularly, until everything is well amalgamated and lightly browned. Serve at once.
Last year at this time I made Asparagus in the Style of Peas. No asparagus yet this year!