|His is better 🙂|
I know this isn’t a “food blog,” but when you stumble upon a recipe this good, all rules are out the window. I saw this on New York Times website. What drew me to it was the use of parsnips. I love this root vegetable for its sweetness, but haven’t yet found a consistently good way to use it other than in fries… until now. When I saw the words bacon, leeks, and cream in it, I knew this was going to be good. We essentially doubled the recipe and have plenty of delicious left overs. Go forth and parsnip yourself.
- “TOTAL TIME
- 45 minutes
- 3 medium parsnips (3/4 pound), peeled and cut into 1/2-inch pieces
- 1 1/2 tablespoons extra-virgin olive oil, more for drizzling
- Kosher salt and black pepper, as needed
- 1/2 pound dried campanelle or farfalle pasta
- 1/4 pound bacon, diced
- 1 medium leek, thinly sliced
- 3/4 cup heavy cream
- 2/3 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- Heat oven to 400 degrees. 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.”
- 2 main course servings, or 4 appetizer or pasta course servings “