Bacon Parmesan Parsnip Puree Recipe @pinch

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. 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!

bacon parmesan parsnip puree
Prep time: Cook time:
Recipe Cuisine: French Recipe Category: Vegetables Yield: 6 Servings
Ingredients :
  • 1 pound(s) parsnips
  • peeled and sliced
  • 4 slice(s) thick cut bacon
  • chopped
  • 4 tablespoon(s) Parmigiano Reggiano
  • grated
  • 2 cup(s) heavy cream
  • 1 1/2 cup(s) milk
  • 1 - bay leaf
  • 2 sprig(s) thyme
  • fresh
  • 2 tablespoon(s) butter
  • unsalted
  • 2 clove(s) garlic
  • peeled and crushed
  • 1 small shallot
  • minced
  • - salt and pepper
  • to taste
Intructions :
  • Salt and pepper sliced parsnips liberally. Place them in a pot and cover with cream and milk.
  • 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.
  • 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.
  • Once parsnips are tender
  • strain parsnips from the cream
  • reserving the excess cream. Remove and dispose of bay leaf and thyme sprigs.
  • 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.
  • Add crispy bacon and Parmesan to the puree
  • pulsing lightly to incorporate into the puree. Salt and pepper to taste and serve immediately.

Rated 5/5 based on 79 Reviews

Keyword : bacon-parmesan-parsnip-puree

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