Bacon Parmesan Parsnip Puree
By Maggie May Schill NakedMaggie
I was going to go to the grocery store and I asked my husband which veggies he wanted. He then proceeded to go on a giant rant about parsnips, and how in farm country where he grew up parsnips were cheap, 50 cents for 3lbs, they'd walk 5 miles in the snow up-hill both ways for it, or something like that. Whatever, he basically made a big deal that I get parsnips. Turns out parsnips here in urbanized Jacksonville Florida is no 50 cents for 3lbs... it was $3 for 1lb!
Here's to you honey and your exasperatingly expensive parsnips. Hope it was worth it!
These were wonderfully creamy. And, I loved the addition of bacon. Some horseradish may go nicely in these too. These are a great side dish to serve when having company for dinner.
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.