Friday, November 15, 2013


makes eight servings 

1/4 cup sugar 
1/4 cup white balsamic vinegar or white wine vinegar 
1/4 cup yellow mustard seeds 
1 tablespoon vegetable oil 
1/4 pound thick-cut bacon, cut crosswise 1/4" thick 
1 tablespoon whole grain mustard 
2 pounds baby turnips, trimmed, halved or quartered if large 
Kosher salt, freshly ground pepper

Bring sugar, vinegar, and 1/4 cup water to a boil in a small saucepan. Remove from heat and stir in mustard seeds. Let stand at least 4 hours, or cover and chill up to 12 hours. Heat oil in a large skillet over medium heat; add bacon and cook, stirring occasionally, until brown and crisp, 8–10 minutes. Use a slotted spoon to transfer bacon to a small bowl and stir in pickled mustard seeds and whole grain mustard; set vinaigrette aside. Meanwhile, cook turnips in a large pot of boiling salted water until tender, about 3 minutes. Drain and pat turnips dry. Heat a large skillet over medium-high heat. Add turnips and vinaigrette and cook, tossing, until warmed through, about 2 minutes; season with salt and pepper.

bacon recipe courtesy of: Joseph Lenn, Bon Appétit, November 2013

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