Tangy Skillet Turnips and Potatoes

Name: Tangy Skillet Turnips and Potatoes
Yield: serves 6
Ingredients: 4 tablespoons extra-virgin olive oil; 1/2 pound thick bacon slices, cut crosswise in 1-inch pieces; 1 onion sliced (1 cup); 4 plump garlic cloves, crushed and peeled; 1 1/2 pounds white turnips, trimmed, peeled, cut in 1-inch chunks; 1 1/2 pounds waxy potatoes, peeled and cut in 1-inch chunks; 1 teaspoon coarse sea salt; 1 tablespoon red-wine vinegar; 1 tablespoon sugar; 1/4 cup water; Freshly ground black pepper; 1 tablespoon chopped fresh Italian parsley; A heavy-bottomed skillet or sauté pan, 12-inch diameter or larger, with a cover

December 14, 2011

Turnips play an important role in Friulian cuisine, especially in the form called brovada—turnips that have fermented for several months, as a way to preserve them and to develop a pronounced and appetizing acidity. Brovada is incorporated in many dishes, grated and braised with sausages and other meats, in soups, or just as a tangy and healthful vegetable. This recipe, using fresh turnips, produces a side dish in the same vein as brovada, with distinctive acidity, well suited to accompany all sorts of cured and fresh meats. It is full of typical Friulian flavors, but you do not have to wait months for the turnip to ferment!

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