Bacon Parmesan Parsnip Puree
|Cooking Method:||Stove Top|
|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|
|2 sprig(s)||thyme, fresh|
|2 Tbsp||butter, unsalted|
get recipes @ goboldwithbutter.com
|2 clove||garlic, peeled and crushed|
|1 small||shallot, minced|
|salt and pepper to taste|
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!
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.