Turnips with Candied Bacon
Bacon and charred tomatoes bring smoky sweetness to turnips cooked in goose fat.
Yield: serves 4
- 1⁄2 cup packed light brown sugar
- 8 slices thick-cut bacon
- 3 lb. plum tomatoes, cored
- 2 tbsp. olive oil
- 2 1⁄3 cups chicken stock
- 4 cloves garlic, thinly sliced
- 3 large shallots, thinly sliced
- 1 cup packed basil leaves
- 1 tbsp. Worcestershire sauce
- Kosher salt and ground black pepper, to taste
- 1 cup rendered goose fat (see The Whole Goose)
- 2 lb. turnips, peeled and cut into 1 ½″ chunks
- 4 cloves garlic, crushed
- 4 sprigs thyme
- Heat oven to 425°. Sprinkle sugar over bacon on a baking sheet; bake until crisp and glazed, about 16 minutes. Cool, cut into 1″ pieces, and set aside. Heat oven to broil. Broil tomatoes on a foil-lined baking sheet until charred all over, about 20 minutes. Heat oil in a 10″ skillet over medium-high heat. Add tomatoes, ⅓ cup stock, garlic, and shallots; cook until tomatoes break down, about 10 minutes. Purée with basil, Worcestershire, salt, and pepper; set aside.
- Heat fat in a 12″ skillet over medium-high heat. Add turnips; cook until starting to soften, about 20 minutes. Add remaining stock, garlic, thyme, salt, and pepper; boil. Reduce heat to medium-low; cook, covered, until tender, about 20 minutes. Serve turnips atop tomato sauce and garnished with bacon.