Bacon Parmesan Parsnip Puree

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

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
2 clove garlic, peeled and crushed
1 small shallot, minced
salt and pepper to taste

The Cook

Maggie May Schill Recipe
x5
Cooked to Perfection
Jacksonville, FL (pop. 821,784)
NakedMaggie
Member Since Aug 2011
Maggie May's notes for this recipe:
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!
Make it Your Way...

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Kitchen Crew
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.

Directions

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.
Comments

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user Sandy Mika mikasldy - Jul 23, 2012
these sound great 8]
user Maggie May Schill NakedMaggie - Jul 24, 2012
Thanks!
user Melanie B MelBelle - Jul 29, 2012
user Kitchen Crew JustaPinch - Dec 12, 2013
I shared a photo of this recipe. View photo
user Kitchen Crew JustaPinch - Dec 12, 2013
I tried this recipe and say it's Family Tested & Approved!

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