21 Acres Recipe - Parsnips & Bacon

  • Written by 21 Acres
Have you eaten enough parsnips in your lifetime? In our opinion, most people haven't given them enough attention. The New York Times featured a recipe for parsnips and bacon recently. It looked super easy and it inspired us to look around a bit. We found quite a few simple options for this variation on a theme. Try this loose recipe below with bacon that we carry in the Farm Market from Skagit River Ranch.
2 or 3 strips of bacon
1 sweet onion
Approximately 1 pound of parsnips
2-3 celery stalks
1-2 cups broth (chicken, vegetable or beef)
Parsley if available
Thyme to taste
Chop bacon into 1/2 inch pieces and cook in a frying pan over medium heat until crisp, but not too crunchy. Add 1 chopped onion to the pan and cook until softened. Add chopped parsnips (cut into bite-size pieces) and 2-3 celery stalks (also chopped). Add salt and pepper to your liking being mindful of how salty your bacon already is. Cook until all is lightly browned. Add 1-2 cups broth and cook until reduced. Toss in parsley if you have it (might be a little early this time of year) and thyme to taste. You can add more salt and pepper if needed.
Toss all the above ingredients with your favorite variety of pasta which has already been cooked al dente.
Courtesy 21 Acres

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