sweet and savory autumn skillet

By • November 11, 2009 • 0 Comments

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Author Notes: This was inspired by the overflowing amount of root veggies in my farm share, and I had just bought some local organic (nitrate/nitrite free) bacon. So off I went mixing salty and sweet flavors- a favorite combo. HollyA

Serves 4

  • 3 sweet potatoes
  • 2 parsnips
  • water to cook veggies
  • 6 slices organic nitrate free bacon cut in 1 inch pieces
  • 1 red onion sliced in half moons
  • salt to taste
  1. Peel sweet potatoes and cut in thick slices. Cut parsnip into 1/2 inch slices. In 2 separate pots, simmer the parsnips and sweet potatoes in a water level that just covers the bottom veggies so they are mostly steaming. (about 10 min) Then drain. (Drinking this cooking water is divine).
  2. In a cast iron skillet on medium heat, cook bacon until done, and drain on paper towels. Pour out all but 1 tablespoon of the bacon fat from the pan.
  3. Saute the onion in 1 tablespoon of bacon fat until carmelized.
  4. In a large bowl, mash sweet potatoes and parsnips together. Add carmelized onions and bacon, stirring to mix.
  5. Taste and add salt if desired.
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Tags: breakfast, brunch, Easy, fall, fall, Healthy, savory, Side Dishes

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