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Category: Sides

Parsnip-apple hash

Wenatchee, Wash. Walk into the gift shop of the Washington State Apple Commission, and you see red. Just about everything carries a Red Delicious motif. There are Red Delicious postcards, Red Delicious doormats, Red Delicious T-shirts, even images of Red ... Read more

Total time: 40 minutes | Serves 4
Note: 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.
  • 1/2 cup diced bacon (about 2 ounces)
  • 3 tablespoons unsalted butter
  • 1 small onion, cut into 1/4-inch dice (about 1 cup)
  • 3 parsnips, peeled and cut into 1/2-inch dice (about 2 2/3 cups)
  • 1 apple, peeled, cored and cut into 1/2-inch dice (about 1 1/4 cups)
  • 1 red bell pepper, seeded and cut into 1/4-inch dice (about 1 cup)
  • 2 teaspoons chopped fresh thyme
  • Coarse salt
  • Freshly ground pepper

Step 1Brown 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.

Step 2Add 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.

Step 3Add 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.

Each serving:
292 calories; 314 mg. sodium; 35 mg. cholesterol; 16 grams fat; 8 grams saturated fat; 33 grams carbohydrates; 7 grams protein; 6.95 grams fiber.
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