452. PARSNIP-APPLE HASH with BACON

½ cup diced bacon (about 2 oz.)
3 tablespoons unsalted butter
1 onion, cut into ¼-inch dice (about 1 cup)
2 parsnips, peeled and cut into ½-inch dice (about 2 2/3 cups)
1 apple, peeled, cored and cut into ½-inch dice (about 1 ¼ cups)
1 red bell pepper, seeded and cut into ¼-inch dice (about 1 cup)
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper

Washington State is the number one apple producer in the United States. Pairing apples with parsnips brings out the earthy sugars of these underappreciated root vegetables. This dish is best made just before serving to highlight the contrast of the soft, sweet parsnips with the crunchy, tart apples. In a large saute pan over medium-high heat, brown the bacon until crisp, about 3 minutes. Remove the bacon and set aside, leaving the bacon fat in the pan. Add the butter and onion and cook, stirring, until translucent, about 2 minutes. Add the parsnips and cook, stirring, until soft and golden brown, about 10 minutes. 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.


courtesy of: Tom Douglas, Chateau Ste Michelle Winery, 14111 NE 145th, Woodinville, Washington 98072