I really went out of my comfort zone because I had Bok Choy for the first time and after making this recipe below I had Parsnips for the first time. I love trying new things...how exciting!
Bacon Roasted Turnips, Parsnips and Carrots
Ingredients:
4 Bacon slices
1 Large parsnip, chopped
1 Large carrot, chopped
1 Medium Turnip, chopped
1 Small Onion, chopped
2 Tbsp fresh parsley
1 Tbsp red wine vinegar
Salt and pepper
Cook bacon in a large skillet. Drain on paper towels or paper bag.
Pour off fat from skillet except about 2 Tbsp. Add vegetables to the skillet and toss to coat.
Spread vegetables on baking sheet and cook until tender, about 20-30 mins (depending on how you cut the vegetables).
Toss vegetables with crumbled bacon, parsley, vinegar and salt and pepper.
This is a delicious side dish to serve with almost any meat or fish.
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