If you wish you can reserve some of the bacon to sprinkle on top before serving store leftovers in the refrigerator for up to four days.
Bacon turnip mash.
While the turnips are cooking cook your bacon in skillet over medium heat until crispy.
Step 2 in a skillet fry the bacon until nice and crispy.
Drain off all except 2 tablespoons of the bacon fat.
For a burns supper.
If after 4 minutes turnips have not started to brown increase heat.
When the turnips are drained return them to the pot and mash them with a potato masher.
Stir and heat through before serving.
Add the turnips and cook stirring occasionally until butter is browned and turnips are dark brown and slightly caramelized 10 12 minutes.
Drain turnips then mash with butter salt pepper and garlic.
Boil until turnips are fork tender.
Add the butter and heat pan over medium heat until foaming subsides.
Boil turnips in a pan of water that has been salted.
Drain then mash with the butter.
Bring to a boil and let simmer uncovered for at least 30 minutes or until tender the longer you simmer the better.
Drain turnips and mash with butter garlic powder salt and pepper.
Reserve 2 tablespoons.
Reserve 2 tablespoons of.
Remove from the skillet and crumble.
Put diced turnips is a large pot and fill with water or bone broth.
Cook in a saucepan in salted water until very tender.
Add 1 to 2 tablespoons of bacon dripping and bacon.
Add crumbled bacon and 2 tablespoons of rendered bacon fat.