PARSNIPS WITH BACON
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 strips chopped thick-cut bacon in vegetable oil over medium-high heat until almost crisp. Add 1 thinly sliced onion; cook until softened. Add 1 pound parsnips (peeled and cut into 2-inch pieces), 2 sliced celery stalks, and salt and pepper. Cook until lightly browned, 5 minutes. Add 1 1/2 cups chicken broth;simmer until mostly reduced, 10 minutes. Add a little water; stir in 1 tablespoon butter, some chopped parsley and thyme, and salt and pepper.
PARSNIP AND HAZELNUT GRATIN WITH BACON
Provided by Jill Silverman Hough
Categories Milk/Cream Nut Pork Vegetable Side Bake Sauté Thanksgiving Casserole/Gratin Bacon Parsnip Fall Winter Sage Hazelnut Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Sauté bacon in heavy medium skillet over medium-high heat until golden brown, about 6 minutes. Using slotted spoon, transfer bacon to large bowl. Stir in parsnips and 1/4 cup hazelnuts. Arrange mixture in even layer in 2-quart baking dish. Combine whipping cream, broth, salt, and pepper in medium bowl. Pour over parsnip mixture in dish.
- Bake gratin 30 minutes. Press down on parsnips with spatula to moisten evenly. Continue baking until parsnips are tender and liquid bubbles thickly, about 35 minutes longer. Let stand 10 minutes. Sprinkle with remaining hazelnuts and sage.
PARSNIPS WITH BACON
Parsnips are an under used vegetable and they really are delicious. I usually cut out the hard center core but many leave the core in. Season with salt & Pepper.
Provided by Bergy
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Slice the cooked parsnips lengthwise into 1/3" strips.
- Arrange one layer of parsnips in a greased baking dish.
- Sprinkle with cheese& breadcrumbs, alternate parsnips with the cheese and crumbs, distribute evenly until the parsnips are all in the baking dish (usually 2-3 layers depending on the size of the parsnip).
- Pour inenough milk (cream) until it reaches half the depth of the parsnips.
- Cut bacon in tiny cubes and sprinkle on top.
- Thirty minutes before dinner pop the casserole into a 400 degree F oven.
- The Dish is ready when the bacon bits are crisp and the dish is bubbling.
- Enjoy.
PARSNIP CAKES WITH CRISPY BACON
Provided by Food Network
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Fry bacon until crisp, drain on paper towels, and reserve.
- Place the parsnips in a saucepan of salted boiling water, and cook until soft. Drain parsnips, mash with 2 tablespoons of butter and season with salt and pepper. Add diced bacon. Wet your hands and shape the mixture into 6 cakes. Dip each cake into the flour, then the egg, then the bread crumbs to coat.
- Heat the oil and remaining 2 tablespoons butter (or reserved bacon fat) in a large skillet. Fry the cakes until golden, 2 to 3 minutes per side.
- Serve cakes immediately, sprinkled with crispy bacon.
PARSNIPS, POTATOES AND BACON (OLD ENGLISH COUNTRY METHOD)
Steps:
- Scrape the parsnips, and cut them into thin sticks about a quarter of an inch thick and three inches long. Discard the core of each parsnip. Peel the potatoes, and cut them into the same size slices as the parsnips. Cut the bacon strips into one-inch pieces.
- Combine parsnips, potatoes and bacon, and place in a well-greased oven-proof dish. Cover with chicken stock, and season with salt and pepper.
- Cover the dish, and bake in a 350- degree oven for 35 minutes. Remove the cover, and sprinkle cheese over the top. Cook uncovered another 10 minutes.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 11 grams, Carbohydrate 47 grams, Fat 19 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 796 milligrams, Sugar 6 grams, TransFat 0 grams
SAGE, BACON & PARSNIP LINGUINE
Plenty of parsnips leftover from Christmas? Rustle up this easy parsnip, sage and bacon linguine for a comforting supper on cold winter nights
Provided by Rosie Birkett
Categories Dinner
Time 45m
Number Of Ingredients 13
Steps:
- Heat the oil and butter in a frying pan over a medium heat, until the butter has melted and is sizzling, then fry the sage for a minute or so until darkened and slightly translucent. Transfer to a sheet of kitchen paper using a slotted spoon. Set aside.
- Fry the capers in the pan for 1-2 mins until puffed and crisp - be careful as they may spit. Transfer to the kitchen paper with the sage using a slotted spoon.
- Add the bacon or pancetta to the pan with a drizzle of oil, if the pan is dry. Fry until the fat has been rendered out and the bacon is just starting to colour. Add the parsnips and fry for about 5 mins until softened and turning golden at the edges.
- Cook the linguine in a pan of boiling water following pack instructions, or for about 8-9 mins, until just cooked.
- Meanwhile, pour the sherry over the parsnips and bacon, and simmer until the alcohol has almost entirely evaporated. Season with salt and a squeeze of lemon juice - only a few drops, so as not to overpower the dish. Season with a good grating of nutmeg, then stir in the parmesan. Add a ladleful of the pasta water to the pan and stir until you have a creamy sauce. Drain the pasta and set aside.
- Stir the crème fraîche into the sauce and simmer until slightly reduced. Add the fried capers, sage and the linguine, then toss to combine. Heat everything together for 1-2 mins, then remove from the heat, season well with black pepper, and divide between plates. Top with extra parmesan and a grating of orange zest, if you like.
Nutrition Facts : Calories 742 calories, Fat 37 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 24 grams protein, Sodium 1.8 milligram of sodium
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