Best 3 Pasta With Parsnips And Bacon Recipes
Tantalize your taste buds with a delightful culinary journey featuring pasta with parsnips and bacon, a symphony of flavors that will leave you craving for more. This versatile dish offers a harmonious blend of sweet parsnips, savory bacon, and the comforting embrace of pasta, making it a perfect choice for a hearty and satisfying meal.
Embark on a culinary adventure with three enticing variations of this delectable dish. The first recipe, "Pasta with Parsnips, Bacon, and Sage," introduces a captivating interplay of flavors, where the earthy notes of parsnips intertwine with the smoky richness of bacon and the aromatic essence of sage.
Next, "Pasta with Parsnips, Bacon, and Blue Cheese" takes you on a journey of contrasting textures and tastes. The creamy indulgence of blue cheese harmonizes with the crispy bacon and the natural sweetness of parsnips, creating a delightful symphony of flavors.
Finally, "Pasta with Parsnips, Bacon, and Walnuts" invites you to explore a nutty dimension. The addition of toasted walnuts adds a delightful crunch and a subtle nutty flavor that complements the other ingredients beautifully.
These three recipes offer a range of taste experiences, ensuring that every palate finds its perfect match. Whether you prefer the classic combination of sage, the boldness of blue cheese, or the nutty embrace of walnuts, these variations promise a culinary experience that will leave you thoroughly satisfied. So, gather your ingredients, prepare your taste buds, and embark on this delectable journey of flavors with pasta, parsnips, and bacon.
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.
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.
SAGE, BACON & PARSNIP LINGUINE
Plenty of parsnips leftover from Christmas? Rustle up this easy parsnip, sage and bacon linguine for a comforting supper on cold winter nights
Provided by Rosie Birkett
Categories Dinner
Time 45m
Number Of Ingredients 13
Steps:
- Heat the oil and butter in a frying pan over a medium heat, until the butter has melted and is sizzling, then fry the sage for a minute or so until darkened and slightly translucent. Transfer to a sheet of kitchen paper using a slotted spoon. Set aside.
- Fry the capers in the pan for 1-2 mins until puffed and crisp - be careful as they may spit. Transfer to the kitchen paper with the sage using a slotted spoon.
- Add the bacon or pancetta to the pan with a drizzle of oil, if the pan is dry. Fry until the fat has been rendered out and the bacon is just starting to colour. Add the parsnips and fry for about 5 mins until softened and turning golden at the edges.
- Cook the linguine in a pan of boiling water following pack instructions, or for about 8-9 mins, until just cooked.
- Meanwhile, pour the sherry over the parsnips and bacon, and simmer until the alcohol has almost entirely evaporated. Season with salt and a squeeze of lemon juice - only a few drops, so as not to overpower the dish. Season with a good grating of nutmeg, then stir in the parmesan. Add a ladleful of the pasta water to the pan and stir until you have a creamy sauce. Drain the pasta and set aside.
- Stir the crème fraîche into the sauce and simmer until slightly reduced. Add the fried capers, sage and the linguine, then toss to combine. Heat everything together for 1-2 mins, then remove from the heat, season well with black pepper, and divide between plates. Top with extra parmesan and a grating of orange zest, if you like.
Nutrition Facts : Calories 742 calories, Fat 37 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 24 grams protein, Sodium 1.8 milligram of sodium
Tips:
- Choose the right type of pasta. Short, sturdy pastas like penne or rigatoni can hold the hearty sauce and vegetables well. Longer pastas like spaghetti or linguine can also be used, but they may be more difficult to eat with the thick sauce.
- Roast the parsnips before adding them to the pasta. Roasting brings out the natural sweetness of the parsnips and gives them a slightly caramelized flavor. You can roast the parsnips in advance and store them in the refrigerator for up to 3 days.
- Use a good quality bacon. The bacon is one of the main ingredients in this dish, so it's important to use a good quality bacon that has a good smoky flavor.
- Don't overcrowd the pan when cooking the bacon. This will cause the bacon to steam rather than fry, and it will not be as crispy. Cook the bacon in batches if necessary.
- Use a large pot to cook the pasta. This will give the pasta plenty of room to cook evenly. Don't add the pasta to the pot until the water is boiling.
- Reserve some of the pasta cooking water. This can be used to thin out the sauce if it is too thick.
- Season the pasta to taste. Add salt, pepper, and any other desired seasonings to the pasta before serving.
Conclusion:
This pasta with parsnips and bacon is a delicious and easy-to-make dish that is perfect for a weeknight meal. The roasted parsnips add a touch of sweetness to the dish, while the bacon adds a smoky flavor. The sauce is creamy and flavorful, and the pasta is cooked to perfection. This dish is sure to be a hit with your family and friends.
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