Bacon Parmesan Parsnip Puree

7
Maggie May Schill

By
@NakedMaggie

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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 2 votes

Comments:
Serves:
4-6 servings
Prep:
5 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

  • 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(s)
    thyme, fresh
  • 2 Tbsp
    butter, unsalted
  • 2 clove
    garlic, peeled and crushed
  • 1 small
    shallot, minced
  • ·
    salt and pepper to taste

How to Make Bacon Parmesan Parsnip Puree

Step-by-Step

  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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About Bacon Parmesan Parsnip Puree




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