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Wednesday, June 8, 2016

BACON HERB PARSNIPS

MAKES 4 SERVINGS. HALF RECIPE FOR 2.

Cook 2 strips chopped bacon in oil until crisp. Add 1 sliced onion, cook until softened. Add 1 pound parsnips, [448 g] peeled, cut into pieces, 2 sliced celery stalks, salt and pepper. Cook until lightly browned. Add 1 1/2 cups chicken broth, [325 g] simmer until mostly reduced. Add a little water, stir in 1 tbs butter, some chopped parsley and thyme, salt and pepper. SERVE & ENJOY...

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