Maggie May Schill Recipe

Bacon Parmesan Parsnip Puree

By Maggie May Schill NakedMaggie


Recipe Rating:
 2 Ratings
Serves:
4-6 servings
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Maggie May's Story

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!

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Notes from the Test Kitchen:
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.

Ingredients

1 lb
parsnips, peeled and sliced
4 slice
thick cut bacon, chopped
4 Tbsp
parmigiano-reggiano, grated
2 c
heavy cream
1 1/2 c
milk
1
bay leaf
2 sprig(s)
thyme, fresh
2 Tbsp
butter, unsalted
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2 clove
garlic, peeled and crushed
1 small
shallot, minced
salt and pepper to taste
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Directions Step-By-Step

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.

About this Recipe