Bacon Parmesan Parsnip Puree
|Categories:||Vegetables, Potatoes, Other Side Dishes, Quick & Easy, Pork|
|Collections:||Bring on the Bacon!|
|Keywords:||butter, Carrot, Garlic, Cream, creamed, parsnips, thyme, Root, mashed, Smashed, puree, parsnip, bayleaf, puray|
|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|
|2 clove||garlic, peeled and crushed|
|1 small||shallot, minced|
|salt and pepper to taste|
Pinched by cookswithwine, and 35 more.
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DirectionsSalt 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.