Parsnip And Hazelnut Gratin With Bacon Recipes
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.
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.
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