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Potatoes and Turnips with Bacon and Cream Default

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

Yield: Serves 6 to 8


  • 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


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.


Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8 and includes 1/2 teaspoon of added salt.

216kcal (11%)
337mg (14%)
9g (15%)
5g (23%)
26mg (9%)
62mcg RAE (2%)
30mg (50%)
59mg (6%)
1mg (8%)

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