roasted potatoes and turnips

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  • 1/2 pound(s) bacon
  • 2 teaspoon(s) butter
  • 8 cup(s) chopped turnips
  • 6 cup(s) diced potatoes
  • 1 teaspoon(s) fresh garlic
  • 1/2 cup(s) heavy cream
  • 1 teaspoon(s) minced fresh rosemary
  • 1 teaspoon(s) pepper
  • 1 1/2 teaspoon(s) salt


  1. Assemble the casserole: Preheat oven to 400 degrees F. Cook the bacon until crisp in a large saucepan over medium-high heat, drain (reserving drippings), and cut into 1-inch pieces. Place the bacon and its drippings in a large bowl. Add the turnips, potatoes, cream, rosemary, salt, pepper, and garlic and toss to combine. Transfer to a large, shallow baking dish -- about 13 by 9 by 2 inches -- dot the top with butter and cover tightly with foil. Bake for 50 minutes, remove the foil, and continue to bake until vegetables are tender and the top browns -- about 25 minutes. Serve hot.
November 2010

This recipe is a personal recipe added by rafter and has not been tested or endorsed by MyRecipes.

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