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Whole Baked Parsnips with Apple, Bacon and Raisin Dressing


Anything with bacon has to be great right?  Combining it with apple and vegetable makes it hard to go back to regular vegetables!


2 large parsnips, about 3/4 lb

1 tbsp grapeseed oil

1 tbsp granulated sugar

Salt and Pepper

1/4 cup olive oil

4 pieces thick smoked bacon, finely diced

1 shallot, finely chopped

1 apple, peeled, cored and finely diced

2 tbsp raisins

1/4 cup white wine

1 tbsp parsley, coarsely chopped


Preheat oven to 350 F.  Scrub parsnips thoroughly; do not peel.  Cut a small slice on opposite sides of the wider end so that the parsnips are stable.  Toss parsnips in oil and then in sugar; season with salt and pepper.  Place on parchment paper on a baking sheet in opposite directions.  Cover with another sheet of parchment  and another baking sheet.  Weigh down with a brick or heavy cast iron pan.  Place in oven; roast 3 hours or until the parsnips are soft and uniformly flattened.  parsnips are ready when a fork penetrates them with no resistance and they are flatted with a golden.

Meanwhile, heat 1 tbsp oil in heavy skillet over medium heat.  Sauté bacon and shallot 2 minutes without browning.  Stir in diced apple, raisins and wine; simmer 5 minutes.  Turn heat to low; add remaining oil and heat to a bare simmer.  Do not boil.  Set aside to cool.

Place cooked parsnips onto a serving plate.  Stir parsley into cooled dressing and spoon over warm parsnips.

Makes 4 servings and pairs perfectly with a Cabernet Merlot


Check out other Food and Wine Pairings HERE