Pureed Parsnip with Crispy Bacon

Pureed Parsnip with Crispy Bacon

Cooking time: 20 minutes, serves 4

 

  • 375g Vetta High Protein Low Carb
  • 450g fresh parsnip
  • 100ml cream (or light cream)
  • ¾ cup of frozen green peas
  • 3 cloves of garlic
  • 40ml olive oil
  • 175g short cut bacon
  • 1 tablespoon honey
  • Salt and pepper
  • Chopped parsley, to serve
  1. Cook pasta according to packet instructions. Drain and put aside.
  2. For the garnish, slice one parsnip long ways with a drizzle of olive oil and honey and place into oven at 180°C for 15-20 mins until nicely browned.
  3. Steam the rest of the roughly chopped parsnip for 20 mins until soft.
  4. Place parsnip, cream, garlic, dash of olive oil, salt and pepper into a food processor and blend until creamy.
  5. Finely slice bacon and fry until crispy.
  6. Boil peas for 5 mins.
  7. Add bacon, peas and pureed parsnip to cooked pasta and stir through until evenly spread.
  8. Serve with the honey roasted parsnip and a sprinkle of parsley.