Time: 40 min.
Complexity: easily
Servings: 4

The unexpected combination of parsnips and bacon will surprise and delight the whole family and your guests. Sliced ​​parsnips are fried in a pan with bacon and thin onion rings and served as a side dish with meat. A great alternative to fried potatoes!

Ingredients:

• 2 strips of bacon
• 450 gr. parsnip
• 2 stalks of celery
• 1 onion
• 1.5 cups chicken broth
• 2 tablespoons thyme
• 2 tbsp. parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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parsnip root, celery, bacon, thyme

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Preparation:

Step 1
• In vegetable oil, fry 2 strips of bacon, cut into pieces, over medium-high heat until almost crisp. Add 1 thinly sliced ​​onion and cook until soft.
Step 2
• Add 450 g (1 lb) parsnips (peeled and cut into 5 cm (2 in) pieces), 2 chopped celery stalks, and salt and black pepper to taste. Fry for about 5 minutes, until the parsnips are lightly browned.
Step 3
• Add 1.5 cups of chicken broth and simmer until the liquid has evaporated, 10 minutes. Add a splash of water, stir in 1 tablespoon of butter, some chopped parsley and thyme, and season with salt and pepper to taste.

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