Place the turnips into a blender, and cover them up to about three quarters of the way with water.  Pulse a few times until rice has formed - it doesn't take long. Drain through a fine mesh sieve and set aside.

Chop the bacon and cook it in a cast iron skillet (or non stick pan) until crispy. Remove the bacon but keep the bacon fat.

Add the broth or wine to the skillet to deglaze, then add the riced turnip and garlic.  Cook for 10-12 minutes over a medium heat or until cooked to your liking, stirring occasionally.

Return the bacon to the pan and taste for seasoning. Sprinkle the dish with the rosemary, and serve.