I admit that I spend most of my time prepping and making food for others to eat and enjoy. By the time I get home, in conjunction with all the changes going on in my life lately, I frankly don’t always feel like running to the new kitchen. My creative juices are often fried, unless I jump to them in morning, which I usually spend getting my good vibes in flow. Today though, fed up with the lack of impeccability and my own creative freedom, I decided to hit the kitchen. And I made probably one of my favorite recipes I’ve made this year. Don’t get me wrong, I love to bake and make a sweet treat (usually for the people around me), but savory deliciousness is what really captivates me. I like making food that excites me to serve to other people. When I think of what I would serve in a restaurant or farm-to-fork, I want that excitement. I want to make dishes that I want people to share. To taste. To smell.
Bacon-Wrapped Goat Cheese Stuffed Parsnips
- 3 parsnips
- 6 slices of bacon
- 6 oz. of goat cheese
- 1 tsp rosemary
- 1/4 tsp sea salt
- 1 tbsp coconut sugar
Let’s Make it Happen: Preheat over to 350. Peel parsnip. Take a knife and hollow out a nice little hole (be careful please, protect your fingers). Use a fork and mix goat cheese with sea salt and rosemary. Divide. Split. Spoon and stuff into the parsnips. Wrap bacon around the parsnips. Sprinkle with coconut sugar. Bake at 350 until the bacon is crisp and the parsnips are tender. Slice, enjoy and eat up!