Servings: 4 to 6
Bacon adds its smoky goodness to this versatile side dish. Cut the parsnips just a tad bigger than the carrots because they soften more quickly.
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We made these in the afternoon, put in the fridge and then put back in the oven to warm before serving- I felt the flavour improved, and was convenient way to cook them for a crowd.
This is a delicious dish.
This was a little too sweet for me. I didn't have bacon, so used a little duck fat, maybe the smokiness makes a big difference here. I would also add more shallots to balance the flavors more. But the cooking method was great, and I like another way to use root vegetables.
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