Parsnip nut and bacon bake

Recipes~Plus

Cooking time: Less than 60 minutes

Serves: 4

Type: Family

Tools

Kitchen friendly view

Ingredients

60g short rindless bacon, roughly chopped
500g parsnips, peeled, trimmed, thinly sliced lengthwise
1⁄4 cup roasted hazelnuts or slivered almonds, chopped
300ml cream (or use evaporated milk)
1⁄2 cup chicken stock
1⁄2 teaspoon dried thyme or sage leaves
1 tablespoon chopped fresh parsley

Preparation method

1. Preheat oven to 200°C/180°C fan forced. Cook bacon in a frying pan over moderate heat, stirring, for 2-3 minutes until golden. Transfer to large bowl. Add parsnips and half the nuts; toss to combine.

2. Pack mixture into a 4-cup baking dish. Combine cream, stock and thyme; season with black pepper. Pour evenly over mixture. Cover with foil; bake for 20 minutes.

3. Uncover; bake 10-15 minutes more until parsnips are tender and sauce is thick and bubbly. Cool 10 minutes before serving. Sprinkle with remaining nuts and parsley.

A vegetable slicer (mandoline) – available at cookware stores and major supermarkets – is great for cutting vegetables into thin slices.

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Welsh rarebit and bacon

Chokos with bacon and cheese

Risotto with peas and bacon

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