Braised Turnips and Leeks 1 Tbs (15 ml) olive oil 3 large leeks, white and tender green parts, chopped and thoroughly rinsed 2-3 cloves garlic, finely chopped 2-3 strips bacon, chopped 1 lb (450 g) turnips, peeled and cut into 1/2-inch (1 cm) dice 1/2 cup (125 ml) chicken stock or water 1 Tbs (15 ml) red wine vinegar 1 tsp (2 ml) chopped fresh thyme, chives, or parsley Salt and freshly ground pepper to taste
Heat the olive oil in a skillet over moderate heat and saute the leeks, garlic, and bacon for 10 minutes. Add the turnips and chicken stock and simmer covered until the turnips are tender, about 15 minutes. Add the remaining ingredients and serve immediately. Serves 4 to 6. [Non-text portions of this message have been removed]
