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Potatoes and Turnips with Bacon and Cream

Updated February 23, 2016

Otherwise known as tatties and neeps, potatoes and turnips are standard fare on Burns’ Night.

Serves6 to 8

Cooking Methodbraising

CostInexpensive

Easy

Total Timeunder 1 hour

OccasionBuffet, Casual Dinner Party

Recipe Coursevegetable

Five Ingredients or LessYes

Mealdinner

Moodblue

Taste and Texturecreamy, savory, smoky

Type of Dishvegetable

Ingredients

  • 2 pounds Yukon Gold potatoes (3 to 4 medium)
  • 1 pound turnips (about 3 small or 1 large)
  • 4 pieces bacon
  • 1 cup chicken broth
  • ½ cup whipping cream
  • Salt
  • Freshly ground black pepper

Instructions

Peel the potatoes and turnips and cut into ¼-inch dice.

Heat a large skillet over medium-high heat. Using kitchen scissors, snip off ¼-inch pieces of bacon into the skillet. Cook until nearly crisp, about 5 minutes.

Drain off the fat. Add the potatoes and turnips to the bacon and sauté for about 3 minutes.

Add the chicken broth, bring to a boil, cover and cook for 10 minutes until vegetables are almost tender.

Remove the lid. Add the cream and cook over high heat for 10 minutes, stirring occasionally until the liquid is almost evaporated.

Season to taste with salt and pepper.

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