Parsnips Potatoes And Bacon Old English Country Method Food

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PARSNIPS, POTATOES AND BACON



Parsnips, Potatoes and Bacon image

Another British recipe from the cooking site, wuzzle.org. This is easy and good! For Zaar World tour!

Provided by Jessica K

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb parsnip, sliced
5 large potatoes, sliced
8 slices bacon, chopped
1 cup chicken stock
salt and pepper, to taste
1/2 cup cheddar cheese, grated (or whatever cheese you prefer, I used a parmesan mix.)

Steps:

  • Preheat oven to 350 degrees.
  • Mix parsnips, potatoes and bacon in an ovenproof dish. Pour in stock and sprinkle with salt and pepper.
  • cover and bake for 45 minutes. Sprinkle with cheese and bake for 10 minutes longer.

Nutrition Facts : Calories 592.2, Fat 13.4, SaturatedFat 5.8, Cholesterol 27.5, Sodium 345.8, Carbohydrate 103.4, Fiber 15.7, Sugar 10.1, Protein 17.6

PARSNIPS WITH BACON



Parsnips with Bacon image

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.

PARSNIPS, POTATOES AND BACON (OLD ENGLISH COUNTRY METHOD)



Parsnips, Potatoes and Bacon (Old English country method) image

Provided by Jane Garmey

Categories     side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 7

1 pound parsnips
5 medium-size potatoes
8 slices bacon
1 cup chicken stock
Salt to taste
Freshly ground black pepper to taste
1/2 cup grated Cheddar cheese

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

ENGLISH COTTAGE PIE WITH CHEDDAR AND PARSNIP MASH



English Cottage Pie With Cheddar and Parsnip Mash image

I made this last night and it went down a treat! The parsnips were a great addition, as well as giving an extra vegetable to your kiddies instead of just potatoes. My daughters cleaned their plates and have asked for it again tonight. I made the mince mixture in advance which cut down cooking time in the evening. You can make it even more nutritious by adding some more diced vegetables. From Delicious magazine

Provided by HappyBunny

Categories     Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
1 onion, finely chopped
1 large carrot, diced
500 g beef mince
1 tablespoon tomato puree
300 ml beef stock, hot
1 1/2 tablespoons Worcestershire sauce
3 -5 fresh thyme leaves
350 g floury potatoes
350 g parsnips
3 tablespoons 1% low-fat milk
1/4 teaspoon freshly grated nutmeg
50 g mature cheddar cheese, grated

Steps:

  • Preheat the oven to 180ºC/fan160ºC/gas 4.
  • Heat the oil in a pan over medium heat and add the onion and carrot and cook, stirring for 5 minutes.
  • Add the mince, turning the heat up and cook for 5 minutes until it is completely browned; Add the tomato puree, stir for 1 minute and add the beef stock, Worcestershire sauce and thyme.
  • Bring it to the boil, cover and simmer for 20 minutes; Uncover and cook for a further 5-10 minutes until most of the liquid has been absorbed; Check the seasoning and then spoon into a 2 litre ovenproof dish.
  • For the mash, cut the parsnips and potatoes into medium sized pieces and put into a large pan of cold salted water; Bring to the boil and simmer for 15 minutes or until tender; Drain and return to the pan for 30 seconds to get rid of any excess moisture; Mash with the milk and nutmeg, season and set aside.
  • Spoon the mash onto the mince; Rough it up with a fork and sprinkle with the cheese.
  • Bake for 25 minutes, until the mash is golden and crisp in places.

Nutrition Facts : Calories 589.6, Fat 36.7, SaturatedFat 13.4, Cholesterol 102.5, Sodium 549.2, Carbohydrate 36.2, Fiber 7.5, Sugar 8.7, Protein 28.9

PARSNIPS WITH BACON



Parsnips with Bacon image

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

6 medium parsnips, peeled,boiled until tender (Used a bit of salt in the water)
1/4 cup grated cheddar cheese (or your favorite)
3 tablespoons breadcrumbs
1/2-1 cup milk or 1/2-1 cup coffee cream
2 slices bacon

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.

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