Bacon-Fried Carrots and Turnips

August 17, 2015

Bacon-Fried Carrots and Turnips

  • 2 Slices Bacon- diced (more can be used to suit personal taste)
  • 2 Onions- medium, cut in half, sliced
  • 3 Carrots- medium, julienned
  • 2 Turnips- peeled and julienned (approx. 2 cups)
  • 1/2 tsp. Salt
  • 1/8 tsp. Pepper- freshly ground
  • garnish Parsley- chopped (optional)


Serves 6

Fry the bacon in a skillet until crisp. Remove from pan and drain on a paper towel. Reserve 1-2 Tbsp. bacon drippings* in the skillet. Add the onion and turn the burner to low. Caramelize the onion in the skillet for 20-30 minutes, keeping covered and stirring occasionally. (This works well in a non-stick skillet.) When the onion has become soft and turned a golden caramel color, add the carrots and turnips. Cover and cook on low for 8-10 minutes or until preferred tenderness. Stir occasionally. Sprinkle with salt and pepper. Garnish with bacon and chopped parsley. (Olive Oil may be used instead of the bacon drippings but the bacon adds an very nice flavor.)

Submitted by Becky Frey, Lebanon PA

2007 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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