This week in the GFGF theme of vegetables, parsnips, my choice.
The parsnip is visually almost indistinguishable from the parsley root . While the leaf base of the parsnip is sunken, it curves upwards like a small mountain in the case of the parsley root, as can be seen in the picture above: parsnip on the left, parsley root on the right. In addition, the smell helps to distinguish between the two vegetables. If the beet smells rather tart and earthy, you are looking at a parsley root; a sweetish scent indicates a parsnip. Parsnips fell into oblivion, but now have regained a firm place in the kitchen.
Pasta with Parsnip and Bacon
Parsnips can be used in many ways: for hearty stews and fine soups, pasta and gratin, even in salads. Thin slices are also very popular on pizza. I chose pasta, because pasta always works. Delicious.
Pasta with Parsnip and Bacon
Yield: 2 – 3 servings
Parsnips add a certain sweetness to a cozy pasta dish thick with cream and bacon.
Ingredients
- 3 medium parsnips; about 450 grams, peeled and cut into 1 cm pieces
- 1 ½ tablespoons extra-virgin olive oil, more for drizzling
- salt
- black pepper, freshly ground, as needed
- 225 grams dried farfalle pasta
- 125 grams bacon, diced
- 1 medium leek, thinly sliced; Ulrike: 100 grams spring onions, prepared weight
- 200 ml cream; I used coffee cream 12% fat
- 50 grams Parmesan cheese, grated
- 2 tablespoons parsley, chopped
SOURCE
modified by Ulrike Westphal from:
NYT
Method
- Heat oven to 205°C/400 °F . Toss parsnips with oil and season with salt and pepper. Roast, tossing occasionally, until parsnips are golden and tender, about 25 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until 1 minute before it’s al dente. Drain.
- In a large skillet over medium-high heat, brown the bacon until crisp, about 5 minutes; use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of fat from the pan.
- Return skillet to heat and add leeks. Cook in remaining bacon fat until softened, about 5 minutes. Stir in heavy cream and cooked bacon. Simmer mixture until slightly thickened, 2 to 3 minutes.
- Stir in pasta, parsnips and cheese. Simmer until heated through and cheese is melted, then remove from heat. Season with salt and pepper; toss with parsley. Serve drizzled with olive oil, with plenty of black pepper on top.
You can roast the parsnips several hours ahead, they’ll be fine at room temperature.
total time: 45 minutes
prepararion time: 15 minutes
cooking/baking time: 5 minutes
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This looks tasty. I would have loved to make a pasta with these, but KETO…
Glad I have not to follow any special diet to hold or loose my weight.
This looks so inviting…parsnips and bacon an ideal match for sure, complimenting each other so nicely. I would like to try this recipe, I’m a big fan of parsnips. Thank you for the information about parsnips and parsley root…parsley root is not as common here as parsnips so it’s nice to see them side by side and learn about the differences.
My husband thought they tasted just like carrots. Very interesting to pair them with pasta. I am learning new ideas every day!