Parsnips With Bacon Food

SWEET POTATO-PARSNIP SOUP WITH BACON CROUTONS

Steps:

• Preheat the oven to 400˚ F. Line a baking sheet with parchment paper. Combine 5 tablespoons olive oil, the onion, leeks, 2 teaspoons thyme, a big pinch of salt and a few grinds of pepper in a large pot or Dutch oven. Cook over medium-high heat, stirring occasionally, until the onion is tender, about 10 minutes. Add the sweet potatoes, parsnips, chicken broth, 3 cups water, 1 teaspoon salt and the cayenne. Bring to a boil, then reduce the heat and simmer until the potatoes and parsnips are tender, 12 to 15 minutes.
• Meanwhile, cook the bacon in a small skillet over medium heat, stirring, until browned and crisp, 5 to 7 minutes. Transfer the bacon and drippings to a large bowl.
• Add the bread, cheese and remaining 1 tablespoon olive oil to the bacon and drippings. Season with salt and pepper and toss, then spread out on the prepared baking sheet. Bake, tossing once or twice, until toasted and the cheese is melted, 10 to 12 minutes.
• Meanwhile, puree the soup with an immersion blender until smooth (or puree in batches in a regular blender). Season with salt and more cayenne to taste. Thin with water as needed. Divide the soup among bowls. Top with a swirl of creme fraiche, the croutons and the remaining 2 teaspoons thyme.

PASTA WITH PARSNIPS AND BACON

Steps:

• Heat oven to 400 degrees. Toss parsnips with oil and season with salt and pepper. Roast, tossing occasionally, until parsnips are golden and tender, about 25 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until 1 minute before it's al dente. Drain.
• In a large skillet over medium-high heat, brown the bacon until crisp, about 5 minutes; use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of fat from the pan.
• Return skillet to heat and add leeks. Cook in remaining bacon fat until softened, about 5 minutes. Stir in heavy cream and cooked bacon. Simmer mixture until slightly thickened, 2 to 3 minutes.
• Stir in pasta, parsnips and cheese. Simmer until heated through and cheese is melted, then remove from heat. Season with salt and pepper; toss with parsley. Serve drizzled with olive oil, with plenty of black pepper on top.

PARSNIPS WITH 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.

PARSNIP CAKES WITH CRISPY BACON

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.

BACON AND PARSNIP SOUP

Steps:

• Heat the butter and the oil in a large pan.
• Add the onion, carrot and parsnip and cook gently for 5-6 minutes until softened but not browned.
• Add the bacon and stock and bring to the boil.
• Simmer for 25-30 mins until the vegetables are completely soft.
• Puree the soup in a blender until smooth and return to the pan. You may have to do this in batches.
• Add pepper to taste, the bacon is fairly salty, so you probably won't need to add extra salt to the soup.
• Serve hot with croutons and a swirl of cream if desired.

SAGE, BACON & PARSNIP LINGUINE

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.

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.

PARSNIP AND HAZELNUT GRATIN WITH BACON

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.