Recipe

Bacon-wrapped parsnip and potato loaf

Step up your side dish game with this delicious bacon-wrapped parsnip and potato loaf recipe. Simple yet impressive, this loaf is perfect served warm in thick slices at your next family dinner

Jun 22, 2017 12:37am
By Sophie Gray
  • 20 mins preparation
  • 1 hr 30 mins cooking
  • Serves 6
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This recipe first appeared in Food magazine.
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Ingredients

  • 100 gram streaky bacon
  • 2 large floury potatoes, peeled, very thinly sliced
  • 2-3 large parsnips, peeled, thinly sliced
  • 1 teaspoon thyme
  • 1/2 teaspoon salt
  • 3/4 cup cheddar or tasty cheese, grated
  • salt and freshly ground black pepper
  • 75 millilitre chicken stock

Method

  • 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.

Notes

  • Serves 6-8 as a side dish. - You could include orange kumara slices to add additional colours to the layers, if desired. Try gruyère or parmesan cheese instead of cheddar, if you prefer. - The total weight of the uncooked potatoes and parsnips should be around 900g. Agria potatoes are a good option for this recipe. 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

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