I feel like everyone always forgets about parsnips. They're like the underrated but equally special little sister of carrots. Andrew is a big fan of parsnips, so whenever we see them on sale, we quickly snap them up. Not to mention, they keep forever, quietly sitting in the back of the fridge until you're ready to use them. Such considerate little root vegetables.
This is an old favorite pasta recipe. It's certainly not diet food, but it's deeply satisfying.
Pasta with Roasted Parsnips and Bacon
(recipe adapted from NY Times)
- 5-6 parsnips, peeled and cut into 1/2" pieces
- 1-2 tablespoons oil
- 1 lb dried campanelle or farfalle pasta
- 8 oz bacon, diced
- 2 medium leeks, or one medium onion, thinly sliced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/4 cup parsley (we didn't have this in our quarantine fridge, but please use this)
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Toss parsnips with olive oil in the baking sheet and season with salt and pepper. Roast until golden and tender, about 15-20 minutes.
- Meanwhile, bring a large pot of salted water to boil. Cook pasta until al dente and drain.
- In a very large skillet over medium-high heat, brown the bacon until crisp and transfer to a plate. Discard all but one tablespoon of fat from the skillet.
- Add leeks or onion to skillet and cook in bacon fat until softened, about 5 minutes. Add heavy cream and cooked bacon. Cook for one minute until thickened.
- Stir in cheese, parsnips, and pasta. Toss until cheese is melted. Season to taste and toss with parsley.
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