Here’s a simple recipe for using parsnips, last Friday’s New Food. Normally I roast my parsnips in the oven, but here they’re pan-fried on the stove in bacon fat. The bacon is the key to this recipe. It flavors the parsnips, while forming a base for the simple butter and cheese sauce. Use plenty of freshly ground black pepper and extra cheese to garnish!
I like to use homemade pasta for this dish, but dry fettuccine or whatever pasta you have on hand will do.
- 2 oz pasta, preferably homemade
- 1/2 tbsp butter
- 2 tbsp grated Parmesan
- Freshly ground black pepper
- 2 slices bacon, cut into 1/2-inch strips
- 1 medium parsnip, peeled and sliced
- Place the cheese, butter and black pepper in a medium bowl.
- Put a pot of salted water on the stove to boil.
- Meanwhile, put a frying pan over medium heat and add the bacon. Cook until slightly crisp; remove to a bowl with a slotted spoon, leaving most of the fat in the pan.
- Put the pan back over the heat and turn it up to medium-high. Add the parsnips in a single layer, allowing them to brown and caramelize before turning. Season with salt and pepper. Add the bacon back to the pan and leave on low heat to keep warm.
- Add the pasta to the water and cook until al dente (if using fresh pasta, cook until the pasta floats). Drain, reserving 1/3 cup pasta water.
- Drizzle about half the pasta water into the bowl and stir with a spoon until the mixture forms a paste.
- Add the pasta, parsnips and bacon. Toss with tongs until the sauce coats the pasta, adding additional pasta water if necessary. Serve.