Bacon Parmesan Parsnip Puree

Maggie May Schill Recipe

By Maggie May Schill NakedMaggie

4-6 servings
5 Min
15 Min
Stove Top

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!

pinch tips: How to Cut a Watermelon

Blue Ribbon Recipe

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.


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
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

Directions Step-By-Step

Salt and pepper sliced parsnips liberally. Place them in a pot and cover with cream and milk.
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.
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.
Once parsnips are tender, strain parsnips from the cream, reserving the excess cream. Remove and dispose of bay leaf and thyme sprigs.
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.
Add crispy bacon and Parmesan to the puree, pulsing lightly to incorporate into puree.
Salt and pepper to taste and serve immediately.

About this Recipe

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Sandy Mika mikasldy
Jul 23, 2012
these sound great 8]
Kitchen Crew JustaPinch
Dec 12, 2013
Janet awarded this recipe a Blue Ribbon!

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.
Dec 12, 2013 - Kitchen Crew shared a photo of this recipe. View photo
Kitchen Crew JustaPinch
Dec 12, 2013
Congrats on your Blue Ribbon!
Maggie May Schill NakedMaggie
Dec 13, 2013
oooo! Thank you! :D
sharon face aronsha
Feb 17, 2014
Seems to me it would be much easier to just cook the parsnips in water so you wouldn't have to be worrying about burning the cream. Add the cream at the end.
Cathy White Cathy1225
Feb 17, 2014
This sounds & looks delicious, I've added this to my menu for Easter dinner. Thanks so much.
Catherine O'Hara kit63
Feb 17, 2014
I have always wanted to try parsnips but a little chicken to do so. But I believe I will try this recipe and NOT tell my family what it is so they at least try it! Thanks for the recipe it sounds delicious!
Melanie B MelBelle
Feb 17, 2014
Congrats on being the feature today. I love parsnips. I'm gonna have to try this recipe.
ginny lande ginnylande
Feb 17, 2014
Parsnips are also an excellent addition to the array of vegetables when roasting with olive oil, fresh rosemary, terrragon, and rock salt.
Michelle Cusick renelumpmp
Feb 17, 2014 times have changed! It is crazy that parsnips are so expensive. They are touted as "The vegetable that won the war!" (WWII) Everyone grew them. People ate them all the time, perhaps it was too often. I know my grandparents lived on them. I guess that is why they didn't feed them to their kids and they weren't a part of my diet as a child. People grew them because of the availability to keep them in the ground and harvest through cold winters. You'd always have food if you grew parsnips. It was probably what many of the poor ate. I bet people got so tired of them that they got phased out of the regular diet when the war was over. Now, a couple of generations later, they are some sort of delicacy.($$$) I just think it is funny to see the progression of something like a parsnip. lol.
Lora DiGs ansky714
Feb 17, 2014