Parsnips, Pearl Onions and Bacon

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Recipe by Stephen Pavy

Serves: 16-20

Serve with Joseph Phelps Vineyards Cabernet Sauvignon

4 lbs.	Parsnips, peeled and cut into ¾ inch pieces diagonally (remove core from large parsnips before chopping into ¾ “ pieces)
1 lb.	Bacon, cut into ¼ inch pieces
2 lbs.	Fresh pearl onions; frozen if you cannot find them fresh
1 tsp.	Sugar
1 tsp.	Salt
1 cup	Chicken broth
	Minced parsley leaves for garnish

Cook the bacon in a Dutch oven over medium heat until just crisp (8-10 minutes).  Remove with slotted spoon and drain on paper towels.

Add pearl onions, parsnips, sugar and salt to pan and increase heat to high.  Sauté, stirring until browned (5 -10 minutes).  Add chicken broth and cook until liquid has largely evaporated, stirring occasionally to keep from sticking or burning.  Add bacon back into parsnips and stir.

Serve garnished with chopped parsley.