Parsnipswithbacon 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.

PARSNIPS WITH BACON

Steps:

• Slice the cooked parsnips lengthwise into 1/3" strips.
• Arrange one layer of parsnips in a greased baking dish.
• Sprinkle with cheese& breadcrumbs, alternate parsnips with the cheese and crumbs, distribute evenly until the parsnips are all in the baking dish (usually 2-3 layers depending on the size of the parsnip).
• Pour inenough milk (cream) until it reaches half the depth of the parsnips.
• Cut bacon in tiny cubes and sprinkle on top.
• Thirty minutes before dinner pop the casserole into a 400 degree F oven.
• The Dish is ready when the bacon bits are crisp and the dish is bubbling.
• Enjoy.

PARSNIPS, POTATOES AND BACON (OLD ENGLISH COUNTRY METHOD)

Steps:

• Scrape the parsnips, and cut them into thin sticks about a quarter of an inch thick and three inches long. Discard the core of each parsnip. Peel the potatoes, and cut them into the same size slices as the parsnips. Cut the bacon strips into one-inch pieces.
• Combine parsnips, potatoes and bacon, and place in a well-greased oven-proof dish. Cover with chicken stock, and season with salt and pepper.
• Cover the dish, and bake in a 350- degree oven for 35 minutes. Remove the cover, and sprinkle cheese over the top. Cook uncovered another 10 minutes.

PARSNIP CAKES WITH CRISPY BACON

Steps:

• Fry bacon until crisp, drain on paper towels, and reserve.
• Place the parsnips in a saucepan of salted boiling water, and cook until soft. Drain parsnips, mash with 2 tablespoons of butter and season with salt and pepper. Add diced bacon. Wet your hands and shape the mixture into 6 cakes. Dip each cake into the flour, then the egg, then the bread crumbs to coat.
• Heat the oil and remaining 2 tablespoons butter (or reserved bacon fat) in a large skillet. Fry the cakes until golden, 2 to 3 minutes per side.
• Serve cakes immediately, sprinkled with crispy bacon.

PARSNIP AND HAZELNUT GRATIN WITH BACON

Steps:

• Preheat oven to 400°F. Sauté bacon in heavy medium skillet over medium-high heat until golden brown, about 6 minutes. Using slotted spoon, transfer bacon to large bowl. Stir in parsnips and 1/4 cup hazelnuts. Arrange mixture in even layer in 2-quart baking dish. Combine whipping cream, broth, salt, and pepper in medium bowl. Pour over parsnip mixture in dish.
• Bake gratin 30 minutes. Press down on parsnips with spatula to moisten evenly. Continue baking until parsnips are tender and liquid bubbles thickly, about 35 minutes longer. Let stand 10 minutes. Sprinkle with remaining hazelnuts and sage.

MASHED PARSNIPS

Steps:

• Heat milk in a large pot over medium heat until warmed and just under a boil; add parsnips and 1 teaspoon salt, cover with a lid, and cook until parsnips are tender, 25 to 30 minutes. Drain parsnips, reserving the warm milk.
• Mash parsnips, 1 cup reserved warm milk, butter, thyme, and pepper together in the pot using a hand mixer or by blending in a blender. Add more milk, salt, or pepper as desired.

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.

PARSNIPS, POTATOES AND BACON

Steps:

• Preheat oven to 350 degrees.
• Mix parsnips, potatoes and bacon in an ovenproof dish. Pour in stock and sprinkle with salt and pepper.
• cover and bake for 45 minutes. Sprinkle with cheese and bake for 10 minutes longer.

BAKED PARSNIPS

Steps:

• Place parsnips in an ungreased 2-qt. baking dish; dot with butter. Add water. Sprinkle with the oregano, parsley, salt and pepper. Cover and bake at 350° for 45 minutes or until tender.