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Turnips with Candied Bacon

Turnips with Candied Bacon


½ cup packed light brown sugar
8 slices thick-cut bacon
3 lb. plum tomatoes, cored
2 tbsp. olive oil
2 ⅓ cups chicken stock
4 cloves garlic, thinly sliced
3 large shallots, thinly sliced
1 cup packed basil leaves
1 tbsp. Worcestershire sauce
Kosher salt and ground black pepper, to taste
1 cup rendered goose fat (see The Whole Goose)
2 lb. turnips, peeled and cut into 1 ½″ chunks
4 cloves garlic, crushed
4 sprigs thyme

1. Heat oven to 425°. Sprinkle sugar over bacon on a baking sheet; bake until crisp and glazed, about 16 minutes. Cool, cut into 1″ pieces, and set aside. Heat oven to broil. Broil tomatoes on a foil-lined baking sheet until charred all over, about 20 minutes. Heat oil in a 10″ skillet over medium-high heat. Add tomatoes, ⅓ cup stock, garlic, and shallots; cook until tomatoes break down, about 10 minutes. Purée with basil, Worcestershire, salt, and pepper; set aside.

2. Heat fat in a 12″ skillet over medium-high heat. Add turnips; cook until starting to soften, about 20 minutes. Add remaining stock, garlic, thyme, salt, and pepper; boil. Reduce heat to medium-low; cook, covered, until tender, about 20 minutes. Serve turnips atop tomato sauce and garnished with bacon.

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