BACON-WRAPPED PARSNIP & POTATO LOAF
PREP + COOK TIME 1 hour 50 mins SERVES 6-8, as a side dish
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