Parsnip and Hazelnut Gratin with Bacon

Ingredients for Parsnip and Hazelnut Gratin with Bacon

• 110g bacon slices, chopped

• 900g parsnips (about 11 medium), peeled, trimmed, thinly sliced lengthwise

• 80g hazelnuts, chopped, toasted, divided

• 475ml whipping cream

• 240ml low-salt chicken broth

• 1 1/2 teaspoons kosher salt

• 1 teaspoon ground black pepper

• 2 tablespoons minced fresh sage

How to make Parsnip and Hazelnut Gratin with Bacon

Preheat oven to 204°C. Sauté bacon in heavy medium skillet over medium-high heat until golden brown, about 6 minutes. Using slotted spoon, transfer bacon to large bowl. Stir in parsnips and 40g hazelnuts. Arrange mixture in even layer in 2-quart baking dish. Combine whipping cream, broth, salt, and pepper in medium bowl. Pour over parsnip mixture in dish.

Bake gratin 30 minutes. Press down on parsnips with spatula to moisten evenly. Continue baking until parsnips are tender and liquid bubbles thickly, about 35 minutes longer. Let stand 10 minutes. Sprinkle with remaining hazelnuts and sage.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.