© Christina Holmes
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 2 to 4

This hearty fork-and-knife dish from Hugh Acheson is perfect for a quick, easy dinner for two or as a starter for four. Slideshow: More British Food Recipes

How to Make It

Step 1    

In a large skillet, heat the olive oil. Add the bacon and cook over moderately high heat, stirring occasionally, until browned but not crisp, about 5 minutes. Add the beans and stock and cook over moderate heat, stirring occasionally, until the stock is nearly absorbed, about 5 minutes. Add the turnips, lemon juice and 1/4 cup of parsley and cook, stirring, until the turnips are crisp-tender, about 2 minutes. Season the dish.

Step 2    

Butter the toasts and arrange on plates. Spoon the turnips, beans and bacon over the toasts and top with shaved cheese and chopped parsley.

Suggested Pairing

Pair with a ripe, full-bodied white such as Viognier or Chardonnay.

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