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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (696g) Recipe makes 4 servings |
||
| Calories 726 | ||
| Calories from Fat 239 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.6g | 40% | |
| Saturated Fat 10.2g | 50% | |
| Monounsaturated Fat 10.9g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 47mg | 15% | |
| Sodium 590mg | 24% | |
| Potassium 2539mg | 72% | |
| Total Carbohydrate 103.6g | 34% | |
| Dietary Fiber 15.7g | 62% | |
| Sugars 10.1g | ||
| Protein 21.0g | 41% | |
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Parsnips, Potatoes and Bacon
By: Jessica K
Sep 6, 2005
Another British recipe from the cooking site, wuzzle.org. This is easy and good! For Zaar World tour!
SERVES 4
Ingredients
- 1 lb parsnip, sliced
- 5 large potatoes, sliced
- 8 slices bacon, chopped
- 1 cup chicken stock
- salt and pepper, to taste
- 1/2 cup cheddar cheese, grated (or whatever cheese you prefer, I used a parmesan mix.)
Directions
1
Preheat oven to 350 degrees.2
Mix parsnips, potatoes and bacon in an ovenproof dish. Pour in stock and sprinkle with salt and pepper.3
cover and bake for 45 minutes. Sprinkle with cheese and bake for 10 minutes longer.
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- Course > Side Dishes
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- Cuisine > European > Western > English
- Preparation > Time to Make > < 4 hours
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- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
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Featured Reviews for This Recipe
From: Minoush
On Jan 21, 2006
wasn't sure about this but it turned out to taste great, a real comfort type food and good with a bit of crusty bread on the side.
From: Chef Patience
On Oct 6, 2005
I guess this just wasn’t our thing. Dh and I would have preferred this dish fried, without the chicken stock.
From: mabers
On Jun 4, 2006
I was wary of this recipe not having any onion and/or garlic, but it is quite O.K. the way it is. However, next time I might add some. I cooked the bacon first....could not imagine putting it in raw. The only way I usually prepare parsnips is to mash them with carrots, so this was a nice change, and the potatoes took care of the starch in the meal at the same time. Thanks for posting Jessica......this will become a regular!
From: Fairy Nuff
On Oct 1, 2005
This is a wonderfully tasty dish!! The parsnips add a bit of bite to the potato and bacon. The overall dish, cooked in broth is quite low fat and extremely tasty. This is yet another of your recipes that I'll be making again Jessica. Thanks!
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