BA­CON-WRAPPED PARSNIP & POTATO LOAF

PREP + COOK TIME 1 hour 50 mins SERVES 6-8, as a side dish

Food - - Perfect Produce -

100g streaky ba­con 2 large floury pota­toes, peeled, very thinly sliced 2-3 large parsnips, peeled, thinly sliced 1 tea­spoon thyme ½ tea­spoon salt ¾ cup ched­dar or tasty cheese, grated salt and freshly ground black pep­per 75ml chicken stock

1 Pre­heat oven to 200°C. Grease a metal loaf pan and place a 3cm wide piece of non-stick bak­ing pa­per width­ways, so the sides over­hang – to later help lift the loaf out.

2 Line the tin with ba­con slices – stretch­ing the pieces out width­ways so they are very thin and the ends over­hang the tin. Line the sides of the tin with a layer of potato.

3 Line the base with a layer of potato, fol­lowed by a layer of parsnip slices. Scat­ter with thyme, salt and grated cheese then re­peat with lay­ers of potato and parsnip, thyme, salt and cheese un­til all the veg­eta­bles are used.

4 Slowly pour the stock over the veg­eta­bles then wrap the over­hang­ing ba­con over the top; weight with a cou­ple of heat­proof ramekins to pre­vent the ba­con shrink­ing back. Bake for ap­prox­i­mately 1 hour 30 min­utes, un­til golden and ten­der.

5 Re­move from oven, cool for a few min­utes, then run a knife around sides to re­lease from the tin. Us­ing bak­ing pa­per to lever, turn out onto a serv­ing dish. Serve in thick slices as a side dish.

PER SERVE (8) En­ergy 139kcal, 583kj • Pro­tein 6.5g • To­tal Fat 7.3g • Sat­u­rated Fat 3.8g • Car­bo­hy­drate 10.6g • Fi­bre 1.9g • Sodium 391mg

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.