The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Bacon Glazed Parsnips


Spring is about to be bustin’ out all over, but the bounty of fresh seasonal vegetables isn’t quite here yet.  So give this underrated root vegetable a try, in a recipe proving once again that everything is better with bacon.  And this dish couldn’t be easier.

Bacon Glazed Parsnips

6 parsnips

6 strips of bacon

Preheat the oven to 325 degrees.

Peel the parsnips and cut them in half lengthwise.  Place one layer of parsnip halves in a baking dish, around 8 x 8 inches.  Snip three strips of bacon into small pieces with scissors and sprinkle over the parsnips.  Layer over the remaining parsnip halves and sprinkle over the rest of the bacon pieces.  Pour hot water over the parsnips to just barely cover and place the dish in the oven.  Cook for three hours until the water has been absorbed by the parsnips and they are lightly glazed, and the bacon is crispy. 

Serves 6

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