Poached Egg & Parsnip Purée

recipe

• Step 1
  Peel & thinly slice the onion.
• Step 2
  Peel & chop the parsnips.
• Step 3
  Heat a drizzle of oil in a saucepan over medium heat. Add the onion & parsnips. Season with salt & pepper. Cook, stirring for 3 min.
• Step 4
  Add 0.25 cup of water (per serving). Reduce the heat, cover & cook for 15 min, or until the parsnips are fork-tender.
• Step 5
  Bring a small pot of water to a boil. Add 1 tbsp of vinegar (optional). Stir the vinegar into the boiling water.
• Step 6
  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!
• Step 7
  Cook the bacon in a hot pan until crispy (2-3 min). Then lay the bacon on paper towels to drain.
• Step 8
  Once the parsnips are cooked, remove the pan from the heat.
• Step 9
  Combine the parsnips & butter. Purée until smooth & creamy using an immersion blender, food processor or blender.
• Step 10
  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!