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.
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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