Ingredients
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1/3 cup low-fat chicken broth
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4 ounces bacon, cut into 1/2-inch pieces
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2 tablespoons bacon fat
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2 tablespoons butter
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8 ounces turnips, peeled and cut into a 1/2-inch dice (about 1 1/2 cups)
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1 1/2 lbs yukon gold potatoes, peeled, quartered and cut into 1/4 inch slices
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3/4 teaspoon salt
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3/4 cup half-and-half, warmed
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1 teaspoon fresh thyme leave, minced
Instructions
- In a large heavy pan, cook bacon over medium heat until brown and crisp, about 8 minutes. Transfer to a paper towel and set aside.
- Drain off all except 2 tablespoons of the bacon fat. Add the butter and heat pan over medium heat until foaming subsides.
- Add the turnips and cook, stirring occasionally, until butter is browned and turnips are dark brown and slightly caramelized, 10-12 minutes. (if after 4 minutes turnips have not started to brown, increase heat).
- Add potatoes, broth and salt. Cook covered over low heat (broth should simmer gently; do not boil), until potatoes fall apart easily when poked with a fork and all liquid is absorbed. (25-30 minutes).
- Remove pan from heat, remove lid and allow steam to escape; about 2 minutes.
- Gently mash veggies together with a potato masher. Fold in half-and-half, reserved bacon bits and thyme. Taste for seasoning; add more salt if needed and pepper to taste.