2 medium yukon gold potatoes (about 12 ounces) 

1 large turnip (about 8 ounces) 

1 tablespoon canola oil 

2 slices (2 ounces) canadian bacon, cut into small cubes 

1/3 cup sliced scallions 

2 tablespoons finely chopped parsley 

1/8 teaspoon salt 

Ground black pepper 

 

Pierce the potatoes and turnips several times with a small sharp knife. Place on a microwaveable dish. Cover with waxed paper. Microwave on high power, rotating once, for about 6 minutes, or until tender when pierced with a knife. Let stand until cool enough to touch. Peel the turnips. Chop the turnips and potatoes into small pieces. Heat the oil in a nonstick skillet over medium-high heat. Add the potatoes, turnips, bacon, and scallions. Cook, tossing, for about 1 minute, or until the scallions soften. Cover and cook for 2 minutes, or until starting to brown on the bottom. Flip the mixture with a spatula. Press it down. Cover and cook, flipping the mixture and scraping the pan bottom occasionally, for about 6 minutes, or until the vegetables are browned on the outside and soft in the center. Reduce the heat if the mixture is browning too quickly. Add the parsley, salt, and pepper to taste just before serving.

 

Yield:  4 servings

Calories: 139

Fat: 5g

Fiber: 3g