Skillet Turnips And Potatoes With Bacon

• 1 tablespoon red wine vinegar
• 1 tablespoon sugar
• 2 tablespoons extra-virgin olive oil
• 8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces
• 1 medium onion, thinly sliced
• 4 large garlic cloves, peeled, crushed
• 1 1/2 pounds turnips, peeled, cut into 1-inch chunks
• 1 1/2 pounds white-skinned potatoes, peeled, cut into 1-inch chunks
• 1 teaspoon coarse sea salt
• 1 tablespoon chopped fresh Italian parsley

1. Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; saute over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; saute until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to mediumlow, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.
2. Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.

red wine vinegar, sugar, extravirgin olive oil, bacon, onion, garlic, potatoes, salt, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/skillet-turnips-and-potatoes-with-bacon-361293 (may not work)