Pan-fried turnips are as easy and satisfying as it gets – it smells so good when it’s cooking. And bacon just puts it over the top! With this non-recipe, you can play with the ingredients as much as you like. Go heavy on the garlic, light on the onions, vice versa and anything in between. The prep and cook time will vary, especially if you need to cook bacon, which can easily be done while the turnips are cooking.
- 2-3 turnips
- garlic cloves
- Step 1 Cook or heat pre-cooked 3-4 slices of bacon*. Set aside
- Step 2 Chop 1/2 to 1 medium onion
- Step 3 Mince 2-3 cloves of garlic
- Step 4 Peel and slice 2-3 turnips (thick or thin)**
- Step 5 Heat approx. 2 tablespoon of oil in a cast-iron or other large skillet (I prefer coconut oil)
- Step 6 Start frying the turnips on medium until they start to soften
- Step 7 Add onions and continue frying
- Step 8 When the turnips are almost fully cooked (tender), add garlic
- Step 9 Turn off heat, crumble and add bacon, and combine
- Step 10 Serve immediately!
*Pre-cooked bacon can be crisped in the microwave in 1 – 1 1/2 minutes, saving even more time. Just place slices on a microwave-safe plate lined with paper towels. If you are using regular bacon, baking in the oven is a less messy option.
It helps to add the onion and garlic separately so that they don’t burn. Another option is to saute the onion and garlic separately first and then remove from the skillet before frying the turnips.
**I use the Presto Salad Shooter (remember those?) which quick work of slicing the turnips evenly. Thin or thick slices, your preference.