Ok I really was not expecting to like this dish. Parsnips just sound nasty me, I am sorry. What even is a parsnip you say? In a nut shell a parsnip is a root vegetable. As you can see from the picture it kind of looks like a white carrot. If you are interested in learning more about this little guy you can click here.
I am going to challenge you to try this recipe. I really and truly was surprised at the flavor of this dish. I think it is something you can play around with as well and bring out other flavors by adding different ingredients. I think the flavor was slightly sweet and wildly earthy. You know you are curious. Go on now, go get your parsnips and lets get cooking. For those of you that have a Trader Joes in you area they did just start carrying them.
Parsnips, Bacon and Carrot Medley
3 slices of nitrate free bacon
1/2 cup of diced onions
3 cups of chopped or grated parsnips
1 cup of shredded carrots
1 tsp oregano
1 tsp garlic powder
1 tsp salt and pepper
1 tsp cumin
Cook bacon, break into small pieces and set aside. In a large frying pan add about 1 tablespoon olive oil. Add the onions to the pan and cook approximately two to three minutes or until the onions become translucent. In a food processor or with a hand grater chop/grate the parsnips then add them to the pan. Add in the shredded carrots and cook through till they become soft, I cooked mine about 10 minutes on medium heat. Next add in the bacon and spices and mix carefully. I have also made this dish adding in chicken breast and diced tomatoes and avocadoes. The add ins are endless. You can use this as a main dish or as a side dish. Mike and I enjoyed this as our breakfast today and it truly filled us up and was very satisfying.
Parsnips, who would have thunk!