Tangy Skillet Turnips and Potatoes

• 4 tablespoons extra-virgin olive oil
• 1/2 pound thick bacon slices, cut crosswise in 1-inch pieces
• 1 onion sliced (1 cup)
• 4 plump garlic cloves, crushed and peeled
• 1 1/2 pounds white turnips, trimmed, peeled, cut in 1-inch chunks
• 1 1/2 pounds waxy potatoes, peeled and cut in 1-inch chunks
• 1 teaspoon coarse sea salt
• 1 tablespoon red-wine vinegar
• 1 tablespoon sugar
• 1/4 cup water
• Freshly ground black pepper
• 1 tablespoon chopped fresh Italian parsley
• A heavy-bottomed skillet or saute pan, 12-inch diameter or larger, with a cover

1. Pour 2 tablespoons of the olive oil in the big skillet, scatter in the bacon pieces, and set over medium-high heat.
2. When the bacon starts to render fat, toss in the onion slices and garlic cloves.
3. Cook, stirring and tossing, until the bacon is starting to crisp and the onion is just beginning to color.
4. Pile all the turnip and potato chunks in the pan, sprinkle with salt, and toss everything together well for a couple of minutes.
5. Lower the heat, cover the pan, and cook for about 15 minutes, occasionally turning the turnips and potatoes over as they soften and start to color.
6. Stir together the vinegar, sugar, and 1/4 cup water.
7. Push aside the vegetables to clear a space on the skillet bottom.
8. Pour the vinegar into the hot spot, and as it sizzles, toss and turn the vegetables to moisten them.
9. Spread the chunks in a layer filling the pan, cover, and cook for several minutes, until theyve crisped on the bottom, then toss well and spread out again.
10. Cook, covered, tossing and spreading every 4 minutes or so, until the potatoes and turnips are tender to the bite and caramelized all over, about 15 minutes.
11. Season with more salt and freshly ground black pepper to taste.
12. Serve right from the skillet, or heap the chunks in a warm bowl.
13. Drizzle over the remaining 2 tablespoons olive oil, toss in the chopped parsley, and serve hot.

extravirgin olive oil, bacon, onion, garlic, white turnips, potatoes, salt, redwine vinegar, sugar, water, freshly ground black pepper, fresh italian parsley, skillet

Taken from www.epicurious.com/recipes/food/views/tangy-skillet-turnips-and-potatoes-384270 (may not work)