Best Potato Turnip Bake Recipes

Potato & Turnip Bake image

Provided by JustJanS

Categories Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

2 large potatoes, peeled and thinly sliced
2 onions, thinly sliced
1 large turnip, thinly sliced
1 cup chicken stock
1 cup natural yoghurt
2 tablespoons Dijon mustard
fresh ground pepper

Steps:

Arrange potatoes, onions and turnip in layers in a lightly greased casserole dish.
Whisk together the remaining ingredients and pour carefully over the vegetables.
Bake, covered, in a moderate oven (180c) for 30 minutes.
Remove cover and bake for a further 20 minutes or until the vegetables are tender.

Potato and Turnip Bake image

Provided by ellie_

Categories Potato

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb bacon, cut into 1/4 inch chunks
1 lb leek, white and light green parts only, sliced 1/8-inch thick
2 1/2 lbs potatoes, peeled and halved lengthwise and cut 1/4-inch thick
1 teaspoon salt
1/2 teaspoon pepper
3/4 lb turnip, peeled and halved lengthwise and cut 1/4 inch thick
1 carrot, peeled and grated
1 1/2 teaspoons fennel seeds, crushed
1/2 cup red wine
2 tablespoons parsley, minced

Steps:

In a skillet over medium-high heat fry bacon until golden, stirring frequently (10 minutes). Remove with a slotted spoon and drain on paper towels.
Pour off bacon fat from skillet and reserve.
Heat 1 tablespoon of the bacon drippings in the skillet over medium heat.
Add leeks to skillet cooking until softened and starting to brown (8-10 minutes). Transfer to a bowl.
Heat another tablespoon of the bacon dripping in the skillet over medium-high heat. Add half of the potatoes and cook until tender and golden brown, tossing and seasoing with 1/4 teaspoon salt and 1/8 teaspoon pepper (15 minutes). Add potatoes to bowl (with leeks).
Repeat with remaining potoates.
Heat 1 tablespoon bacon drippings in skillet over medium high heat. Add turnips and cook until tender and starting to brown, seaoning with 1/4 teaspoon salt and 1/8 teaspoon pepper (5 minutes). Add to bowl (with potatoes and leeks).
Add carrot to skillet, stirring for 2 minutes before adding to bowl.
Add remaining salt (1/4 teaspoon) and pepper (1/8 teaspoon) and fennel seeds to bowl and toss.
Spread half of the vegetables in a 13 x 9 x 2 inch baking dish. Sprinkle with bacon and cover with remaining vegetables. Chill to room temperature and then cover and chill overnight.
Preheat oven to 425-degrees F.
Bring vegetables to room temperature. Pour wine over all.
Bake until wine has evaporated and top is browned (30 minutes).
Sprinkle with parsley.