Bacon Parmesan Parsnip Puree Recipes

PARSNIPS WITH BACON

Steps:

• Cook 2 strips chopped thick-cut bacon in vegetable oil over medium-high heat until almost crisp. Add 1 thinly sliced onion; cook until softened. Add 1 pound parsnips (peeled and cut into 2-inch pieces), 2 sliced celery stalks, and salt and pepper. Cook until lightly browned, 5 minutes. Add 1 1/2 cups chicken broth;simmer until mostly reduced, 10 minutes. Add a little water; stir in 1 tablespoon butter, some chopped parsley and thyme, and salt and pepper.

PARMESAN BACON PARSNIP MASH

Steps:

• 1. Salt and pepper the parsnips and place them in a pot.Cover them with the cream and milk. Add the bay leaf, garlic and thyme. Bring to a boil reduce to a simmer and simmer about 15 minutes until parsnips are tender.
• 2. Meanwhile cook the bacon until crispy. Remove to drain on paper towel. Stir in the shallots in pan in bacon grease and cook until translucent.
• 3. When parsnips are tender drain from cream reserving some of the cream.
• 4. Add the parsnips to a food processor with the butter and a little of the cream and puree until desired texture. Use as much cream mixture to desired consistency.
• 5. Stir in the bacon, shallots and parmesan cheese.

BACON PARMESAN PARSNIP PUREE

Steps:

• 1. Salt and pepper sliced parsnips liberally. Place them in a pot and cover with cream and milk.
• 2. Add bay leaf, crushed garlic and thyme to the pot. Bring pot to a low simmer, watching cautiously and stirring frequently so the cream does not singe to the bottom on the pot. Simmer for 15 minutes or until parsnips are tender.
• 3. Meanwhile in another pan fry bacon until crispy. Add minced shallot to bacon and toss until translucent. Remove from heat and drain excess fat. Set aside.
• 4. Once parsnips are tender, strain parsnips from the cream, reserving the excess cream. Remove and dispose of bay leaf and thyme sprigs.
• 5. In a food processor or with an immersion blender, puree parsnips with butter. Add some of the excess cream you cooked the parsnips in if you need to thin out your puree.
• 6. Add crispy bacon and Parmesan to the puree, pulsing lightly to incorporate into puree.
• 7. Salt and pepper to taste and serve immediately.

PASTA WITH PARSNIPS AND BACON

Steps:

• Heat oven to 400 degrees. Toss parsnips with oil and season with salt and pepper. Roast, tossing occasionally, until parsnips are golden and tender, about 25 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until 1 minute before it's al dente. Drain.
• In a large skillet over medium-high heat, brown the bacon until crisp, about 5 minutes; use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of fat from the pan.
• Return skillet to heat and add leeks. Cook in remaining bacon fat until softened, about 5 minutes. Stir in heavy cream and cooked bacon. Simmer mixture until slightly thickened, 2 to 3 minutes.
• Stir in pasta, parsnips and cheese. Simmer until heated through and cheese is melted, then remove from heat. Season with salt and pepper; toss with parsley. Serve drizzled with olive oil, with plenty of black pepper on top.