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bacon parmesan parsnip puree

(2)
NakedMaggie avatar
Blue Ribbon 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 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)
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
    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

  • Sliced parsnip in a saucepan with cream and milk.
    1
    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.
    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 of the pot. Simmer for 15 minutes or until parsnips are tender.
  • Fry bacon and shallots.
    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.
  • Straining cooked parsnips reserving the cream.
    4
    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.
    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.
  • Blending crispy bacon and Parmesan cheese into parsnips.
    6
    Add crispy bacon and Parmesan to the puree, pulsing lightly to incorporate into the puree. Salt and pepper to taste and serve immediately.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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