I enjoy experimenting in the kitchen during my "free" time and today was no exception. Today's experiment was inspired by the Nov. 2010 issue of Food & Wine magazine and a very small article about parsnip bacon. Chef Quinn Hatfield of Hatfield's in Los Angeles shared the simple recipe:
Chef Quinn Hatfield's Parsnip Bacon
Use a vegetable peeler to thinly slice parsnips;
Brush both sides with vegetable oil;
Place on a cookie sheet lined with parchment paper;
Sprinkle with smoked salt;
Top with another piece of parchment paper;
Place another cookie sheet atop the parchment paper;
Bake one hour and 15 minutes at 300 degrees;
Cool before serving.
Seemed simple enough to prepare and following is my version of the recipe.
Jenn's Parsnip Bacon
I used my vegetable peeler to slice off thin layers of one parsnip;
I dipped the slices in olive oil;
Placed on a parchment paper-lined cookie sheet;
Sprinkled with flaked sea salt and pepper (didn't see smoked salt at Publix);
Placed another piece of parchment paper atop the slices followed by a cookie sheet;
Baked at 300 degrees for about an hour and 5 minutes.
If you look at the picture on Food & Wine and compare it to my final results (below) you'll see mine look like crisp bacon.
These actually turned out pretty tasty with the right amount of crispness and bite peppery bite.
Hungry for culinary travel? Check out Eataly New York in New York City and my mini-trip report on the visit over at SoloTravelGirl.com.