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40 mins
Roast Parsnips with Cheese and Bacon Recipe

Roast Parsnips with Cheese and Bacon

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe

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Roast Parsnips with Cheese and Bacon is the least boring way I know to cook parsnips! I'm not saying parsnips are boring, mid you, but I know some people who hold that particular point of view!

      Preparation Time: 5 Minutes

      Cooking Time: 35 Minutes

Ingredients for Roast Parsnips with Cheese and Bacon

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1 lb
2 tablespoons
sunflower oil
5 oz
smoked streaky bacon (side bacon)
2 oz
English Cheddar cheese


How to Cook Roast Parsnips with Cheese and Bacon

  1. Peel and half (or quarter) the parsnips lengthways. Trim off the very thin ends to avoid them burning when cooking. Place them in a pan of salted water, bring to the boil then remove from the heat and leave them in the water for 8-10 minutes to soften. Drain the water and gently dry the parsnips on absorbent kitchen paper.
  2. Place the oil in an ovenproof dish. Roughly chop the bacon, add to the dish and warm over a medium heat until the bacon starts to cook and you can see some of the juices.
  3. Add the blanched parsnips, toss them in the oil and bacon juices and place the dish in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 10 minutes. Once the parsnips begin to crisp, grate the cheese and sprinkle it over the parsnips, making sure each one is well coated. Return the dish to the oven and continue to roast until the cheese and parsnips have crisped (about a further 10 minutes). Serve hot.

Roast Parsnips with Cheese and Bacon goes well with any pork or lamb dish. It's especially good with Five Hour Confit of Lamb or Pulled Pork (just skip the pineapples in that particular recipe!)
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Reviews of Roast Parsnips with Cheese and Bacon

Rating 4 out of 5 - Many cooks will make this recipe again March 06 2015
Super refreshing flavours that compliment each other perfectly. My husband who puts mustard on EVERYTHING actually refrained, saying it tasted just great as it was! I used back bacon to make it a bit more healthy! One of the main things I love about this dish is that is looks so beautiful! It was quick to make and eat with almost any meat and new potatoes. Absolutely yummy.
(1 review)

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