Potato And Turnip Bake

Directions

1. 1
   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.
2. 2
   Pour off bacon fat from skillet and reserve.
3. 3
   Heat 1 tablespoon of the bacon drippings in the skillet over medium heat.
4. 4
   Add leeks to skillet cooking until softened and starting to brown (8-10 minutes). Transfer to a bowl.
5. 5
   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).
6. 6
   Repeat with remaining potoates.
7. 7
   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).
8. 8
   Add carrot to skillet, stirring for 2 minutes before adding to bowl.
9. 9
   Add remaining salt (1/4 teaspoon) and pepper (1/8 teaspoon) and fennel seeds to bowl and toss.
10. 10
    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.
11. 11
    Preheat oven to 425-degrees F.
12. 12
    Bring vegetables to room temperature. Pour wine over all.
13. 13
    Bake until wine has evaporated and top is browned (30 minutes).
14. 14
    Sprinkle with parsley.