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.

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.

SAGE, BACON & PARSNIP LINGUINE

Steps:

• Heat the oil and butter in a frying pan over a medium heat, until the butter has melted and is sizzling, then fry the sage for a minute or so until darkened and slightly translucent. Transfer to a sheet of kitchen paper using a slotted spoon. Set aside.
• Fry the capers in the pan for 1-2 mins until puffed and crisp - be careful as they may spit. Transfer to the kitchen paper with the sage using a slotted spoon.
• Add the bacon or pancetta to the pan with a drizzle of oil, if the pan is dry. Fry until the fat has been rendered out and the bacon is just starting to colour. Add the parsnips and fry for about 5 mins until softened and turning golden at the edges.
• Cook the linguine in a pan of boiling water following pack instructions, or for about 8-9 mins, until just cooked.
• Meanwhile, pour the sherry over the parsnips and bacon, and simmer until the alcohol has almost entirely evaporated. Season with salt and a squeeze of lemon juice - only a few drops, so as not to overpower the dish. Season with a good grating of nutmeg, then stir in the parmesan. Add a ladleful of the pasta water to the pan and stir until you have a creamy sauce. Drain the pasta and set aside.
• Stir the crème fraîche into the sauce and simmer until slightly reduced. Add the fried capers, sage and the linguine, then toss to combine. Heat everything together for 1-2 mins, then remove from the heat, season well with black pepper, and divide between plates. Top with extra parmesan and a grating of orange zest, if you like.

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.

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.