Bacon Parmesan Parsnip Puree
Maggie May Schill
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
1 lbparsnips, peeled and sliced
4 slicethick cut bacon, chopped
4 Tbspparmigiano-reggiano, grated
2 cheavy cream
1 1/2 cmilk
2 sprig(s)thyme, fresh
2 Tbspbutter, unsalted
2 clovegarlic, peeled and crushed
1 smallshallot, minced
·salt and pepper to taste
How to Make Bacon Parmesan Parsnip Puree
- 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.