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bacon parmesan parsnip puree

(2 ratings)
Blue Ribbon Recipe by
Maggie May Schill
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 the farm country where he grew up parsnips were cheap, 50 cents for 3lbs. They'd walk 5 miles in the snow uphill 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 are not 50 cents for 3 lbs... it was $3 for 1lb! Here's to you honey, and your exasperatingly expensive parsnips. Hope it was worth it!

Blue Ribbon Recipe

This wonderfully creamy Parmesan parsnip puree is a great side dish. It can be served when having friends for dinner or as part of a holiday meal. We love the smoky bacon flavor. If you're unfamiliar, parsnips are a root vegetable that looks like a white carrot. Its flavor, though, is less sweet and more earthy.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 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
  • 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

  • Sliced parsnip in a saucepan with cream and milk.
    Salt and pepper sliced parsnips liberally. Place them in a pot and cover with cream and milk.
  • A bay leaf, thyme, and garlic added to the saucepan.
    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 of the pot. Simmer for 15 minutes or until parsnips are tender.
  • Fry bacon and shallots.
    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.
  • Straining cooked parsnips reserving the cream.
    Once parsnips are tender, strain parsnips from the cream, reserving the excess cream. Remove and dispose of bay leaf and thyme sprigs.
  • Blending parsnips with butter.
    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.
  • Blending crispy bacon and Parmesan cheese into parsnips.
    Add crispy bacon and Parmesan to the puree, pulsing lightly to incorporate into the puree. Salt and pepper to taste and serve immediately.