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Parsnip-apple hash

Time 40 minutes
Yields Serves 4
Parsnip-apple hash
1

Brown the bacon until crisp in a large frying pan over medium-high heat, about 5 minutes. Remove the bacon and set aside, leaving the bacon fat in the pan.

2

Add the butter and onion and cook, stirring, until translucent, about 2 minutes. Add the parsnips, cover and cook, stirring frequently, until soft, about 10 minutes. Uncover and continue to cook until golden brown, stirring occasionally, about 5 minutes.

3

Add the apple, bell pepper and thyme and continue to cook, stirring, until they caramelize a bit, about 5 minutes. Stir in the reserved bacon, season to taste with salt and pepper and serve hot.

This is also from “Tom Douglas’ Seattle Kitchen.” Any number of apples, from crab apples to Braeburns, will work. Pairing apples with parsnips brings out the earthy sugars of the root vegetable. Serve with roast duck, or grilled pork chops and hot-sweet mustard.

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