Stovetop, Pot (small), Frying pan, Immersion blender
Peel & thinly slice the onion.
Peel & chop the parsnips.
Heat a drizzle of oil in a saucepan over medium heat. Add the onion & parsnips. Season with salt & pepper. Cook, stirring for 3 min.
Add 0.25 cup of water (per serving). Reduce the heat, cover & cook for 15 min, or until the parsnips are fork-tender.
Bring a small pot of water to a boil. Add 1 tbsp of vinegar (optional). Stir the vinegar into the boiling water.
Crack an egg into a small bowl. Then carefully pour the egg from the bowl into the pot of vinegar-water. Cook the egg at a gentle boil for 2-3 min. Repeat with the remaining eggs. Be sure to poach them individually!
Cook the bacon in a hot pan until crispy (2-3 min). Then lay the bacon on paper towels to drain.
Once the parsnips are cooked, remove the pan from the heat.
Combine the parsnips & butter. Purée until smooth & creamy using an immersion blender, food processor or blender.
Spoon the creamy parsnip purée onto serving plates. Top with a poached egg, crumbled bacon, a drizzle of oil, chopped parsley (optional), salt & pepper. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Poached Egg & Parsnip Purée" contains 342 Energy, 17 g of Fat, 32 g of Carbohydrates, 13 g of Protein, 12 g of Fiber.
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