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bacon parmesan parsnip puree

★★★★★ 2
NakedMaggie avatar
a recipe by
Maggie May Schill
@NakedMaggie
Jacksonville, FL

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!

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
►
★★★★★ 2
serves 4-6 servings
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For bacon parmesan parsnip puree

  • 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
    thyme, fresh
  • 2 Tbsp
    butter, unsalted
  • 2 clove
    garlic, peeled and crushed
  • 1 sm
    shallot, minced
  • salt and pepper to taste

How To Make bacon parmesan parsnip puree

  • 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.
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