Stovetop, Pot (small), Frying pan, Immersion blender, Knife
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!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.