Parsnips, Potatoes and Bacon (Old English country method)

By Jane Garmey

Total Time
About 1 hour
Rating
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Featured in: A MODEST EFFORT AT MAKING YOUR PARSNIPHOBES TRUE BELIEVERS

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Ingredients

Yield:4 to 6 servings
  • 1pound parsnips
  • 5medium-size potatoes
  • 8slices bacon
  • 1cup chicken stock
  • Salt to taste
  • Freshly ground black pepper to taste
  • ½cup grated Cheddar cheese
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

416 calories; 20 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 47 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 13 grams protein; 799 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    Combine parsnips, potatoes and bacon, and place in a well-greased oven-proof dish. Cover with chicken stock, and season with salt and pepper.

  3. Step 3

    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.

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Comments

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Laurel

Simple yet delicate flavor. I like my roasted vegetables soft in the middle and crispy outside. No salt. Every chef on TV wants to salt everything for flavor, I say no. Not so much. This is a recipe I want to try. I'll let you know if I like it. By the way, has anyone heard of Bacon Wrapped Brussel Sprouts? You cut the Brussel sprout in half, the bacon in half, wrap, bake at 350 for 45 min and use toothpicks when needed. The next day, cold, tastes like candy. Depending on the bacon you use.

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