Tuesday, March 16, 2010

Parsnip and Apple Has with Pork Chops or Monday Night

One of the joys of this project is that sometimes on a Monday night, after working all day, you just end up with a home cooked meal that looks like this. It might be at 9pm, but this is the kind of meal you can expect if you are a nice uncle who takes his nephew on adventures so his mom can work in peace.
I found this recipe for Parsnip-Apple Hash that I cut out of the newspaper way before I could identify a parsnip in a root vegetable line-up. I was digging through my box of recipes looking for a carrot bread recipe to make use of the glut of carrots we keep accumulating when I stumbled on this one. I also happened to have some parsnips from our Farm Box, so this seemed like a great idea.

1/2 cup diced bacon (I know! I've been meaning to make more bacon, but I want to get the pork belly from this new butcher shop in Los Feliz, and I haven't been over there, and it takes a week, and all that. Not to mention that it is mainly salted meat, and we decided a long time ago that salt doesn't count if it is the only ingredient. Anyway, I bought 4 slices of bacon at my local butcher. Sue me.) 
3 Tbs unsalted butter
1 small onion, cut into 1/4 dice (about 1 cup)
3 parsnips, peeled and cut into 1/2 dice (This is supposed to equal 2 2/3 cups. Apparently these are parsnips from the land of Gigantor. I had six, petite parsnips and it added up to about 1.5 cups. I was worried, but it all worked out fine.)
1 apple, peeled, cored and cut into 1/2-inch dice (about 1 1/4 cups)
1 red bell pepper, seeded and chopped into 1/4 inch dice (about 1 cup)
2 tsp chopped fresh thyme (I didn't have this. Oh well)
Coarse Salt
Freshly ground pepper

Brown the bacon until crisp in large skillet over medium-high heat, about 5 minutes. Remove the bacon and set aside leaving the bacon fat in the pan.
Add the butter to the bacon fat. (That's right, I said add the fat to the fat) and onions 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.

 Add the apple, bell pepper and thyme (if you have it) and continue to cook, stirring until they carmelize a bit, about five minutes. 

Stir in the reserved bacon. Season to taste with salt and pepper and serve with medium rare pork chops that were cooked by your handsome husband with butter, Pasta Seasoning (Ingredients: Onion, Garlic, Basil, Lemon Peel, Paprika, Fennel, Oregano, Black Pepper, Ginger, Thyme & Lemon Oil) and Season All (Ingredients: Salt, Spices (Including Chili Pepper, Black Pepper, Celery Seed, Nutmeg and Coriander) Onion, Paprika, Maltodextrin, Garlic, Silicon Dioxide (added to make free flowing) and Annatto for color) on the broiler for about 90 seconds per side, and a salad left over from Saturday night's dinner.

If you are really lucky, your handsome husband will also make his Grandmother's Hot Chocolate Pudding for dessert. And maybe someday he will write a post about it for you.

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