PASTA WITH PARSNIPS AND BACON
They may seem like an unlikely duo, but pasta and parsnips work really well together, with the parsnips becoming almost like a sweet and soft extension of the pasta. And they're another vehicle for the creamy, bacon-rich sauce. You can roast the parsnips several hours ahead (they'll be fine at room temperature). But the rest of the dish is best made just before serving. Then serve it hot. There are few dishes that are cozier on a cold winter night.
Provided by Melissa Clark
Categories dinner, pastas, appetizer, main course
Time 45m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Toss parsnips with oil and season with salt and pepper. Roast, tossing occasionally, until parsnips are golden and tender, about 25 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until 1 minute before it's al dente. Drain.
- In a large skillet over medium-high heat, brown the bacon until crisp, about 5 minutes; use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of fat from the pan.
- Return skillet to heat and add leeks. Cook in remaining bacon fat until softened, about 5 minutes. Stir in heavy cream and cooked bacon. Simmer mixture until slightly thickened, 2 to 3 minutes.
- Stir in pasta, parsnips and cheese. Simmer until heated through and cheese is melted, then remove from heat. Season with salt and pepper; toss with parsley. Serve drizzled with olive oil, with plenty of black pepper on top.
Nutrition Facts : @context http, Calories 1254, UnsaturatedFat 29 grams, Carbohydrate 123 grams, Fat 68 grams, Fiber 12 grams, Protein 40 grams, SaturatedFat 35 grams, Sodium 1202 milligrams, Sugar 15 grams, TransFat 0 grams
SAGE SAUSAGE BITES WITH BALSAMIC APRICOT DIP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 22m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat a small pot over medium heat and the oven to 425 degrees F.
- To the pot, add oil and onion. Saute the onion for 1 minute.
- In a mixing bowl, combine sweet sausage and chopped sage.
- Next, add balsamic vinegar to onion and reduce by half, 1 minute. Remove vinegar from heat and combine with apricot all-fruit spread or preserves and spicy mustard. Stir until mustard is fully incorporated. Dip will be glossy and brown in color.
- Add 2 tablespoonfuls of apricot dip to bulk sausage and mix. Form meat into bite size nuggets, coat in bread crumbs then place on nonstick cookie sheet. Recipe will make 20 to 24 pieces. Bake 15 to 17 minutes, until evenly browned, turning occasionally. Drain, then serve with party picks for dipping with remaining balsamic apricot mustard dip.
SAUSAGE BACON BITES
These tasty morsels are perfect with almost any egg dish or as finger foods that party guests can just pop into their mouths. Try them as an accompaniment to fondue. -Pat Waymire, Yellow Springs, Ohio
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 55m
Yield about 3-1/2 dozen.
Number Of Ingredients 3
Steps:
- Preheat oven to 350°. Cut bacon strips widthwise in half; cut sausage links in half. Wrap a piece of bacon around each piece of sausage. Place 1/2 cup brown sugar in a shallow bowl; roll sausages in sugar. Secure each with a toothpick. Place in a foil-lined 15x10x1-in. baking pan. Cover and refrigerate 4 hours or overnight. , Sprinkle with 1 tablespoon brown sugar. Bake until bacon is crisp, 35-40 minutes, turning once. Sprinkle with remaining brown sugar.
Nutrition Facts : Calories 51 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 100mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.
ROASTED PARSNIPS WITH SAGE
Categories Herb Vegetable Side Roast Christmas Thanksgiving Quick & Easy Root Vegetable Parsnip Fall Winter Sage Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Put oven rack in lower third of oven and preheat oven to 450°F.
- Peel parsnips and halve crosswise. Quarter each half lengthwise, then cut out core and discard. Cut parsnips crosswise into 1/2-inch pieces, then toss with sage, oil, salt, and pepper in a bowl. Transfer to a large shallow baking pan (17 by 11 inches), spreading in 1 layer. Roast until parsnips are tender and lightly browned, 15 to 20 minutes.
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