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Recipe Detail Page
Bacon, Parsnip & Onion Pinchos
Autumn 2020
It’s hard to imagine a more autumnal flavour combination than bacon, parsnip, onion and apple cider. These dead-simple skewers are seriously more-ish. Look for slab-style double-smoked bacon behind the deli counter at large grocers and be sure to purchase in one thick piece.
Make 20 pieces
- 1 can (473 mL) hard dry apple cider
⅓ cup (80 mL) firmly packed brown sugar
1 tbsp (15 mL) chopped thyme
½ tsp (2 mL) coarsely ground black pepper
14-oz (395-g) piece double-smoked bacon
2 large or 4 small parsnips, peeled
2 tsp (10 mL) olive oil
20 pearl onions
20 cocktail-length picks
- Combine the cider and sugar in a medium pot over high heat. Let boil until syrupy and reduced to ½ cup (125 mL). Stir in thyme and pepper; set aside.
- Preheat oven to 400°F (200°C).
- Cut bacon into 20 equal-sized chunks; arrange on one-half of a parchment-lined baking sheet. Cut parsnips into 20 pieces roughly the same size as the bacon. Drizzle with oil and arrange on other half of baking sheet. Roast for 20 minutes.
- Meanwhile, bring a small pot of water to a boil. Trim roots from onions, leaving bulbs intact; do the same to the stem end of each. Drop into boiling water and cook 1 minute; drain in a colander and rinse under cool water until easy to handle. Slip skins from onions.
- Add to baking sheet at the 20 minute mark and give everything a good stir; roast 10 minutes longer.
- Skewer 1 onion, 1 piece of parsnip and 1 piece of bacon on each skewer. Brush with cider glaze and serve warm.
Make 20 pieces
