Bourbon Bacon Slab 410x310

Bourbon Glazed Bacon Slab with Roasted Root Vegetables, Sautéed Greens, & Garlic Parsnip Puree

Servings

Prep Time

Total Time

Gluten Free

4

45

90

Yes

Whether you roast, braise, slice and/or glaze it, Jones Slab bacon offers amazing flavor and is so versatile. For example, it pairs extremely well with winter root vegetables.

Cherrywood Smoked Slab Bacon

This recipe is made with

Dry Aged Cherrywood Smoked Bacon, Half Slab

Product Information

Ingredients

1 pound piece Jones Dairy Farm Slab Bacon
3 pounds assorted root vegetables, scrubbed or peeled and cut into similarly sized pieces - Red and/or golden beets
- Tri-color carrots
- White, gold, purple, sweet potatoes 1 red onion, quartered and cut into chunks 

Sautéed Greens: 1 large bunch assorted kale (green, purple and white), stemmed and chopped Leaves from beets used above, cleaned and chopped 2 tablespoons olive oil 2 cloves garlic, peeled and minced ½ cup vegetable or chicken stock Squeeze of lemon juice Splash of balsamic vinegar

Glaze for Slab: ¼ cup water ¼ cup bourbon 2 tablespoons orange marmalade 1/3 cup brown sugar

Parsnip Puree: 1 pound parsnips, peeled and sliced ½ cup salted butter ½ cup whole milk 4 cloves of garlic, peeled & smashed 1 sprig of thyme Chopped parsley for garnish Additional sprigs of rosemary and thyme Chives or parsley for garnish Salt and Pepper, to taste

Preparation

Preheat oven to 400˚F. Line a full sheet pan with foil and coat lightly with oil. Place root vegetables and red onion on sheet pan and drizzle with oil. Sprinkle with salt and pepper.

Roast for 30 minutes.

While veggies are roasting, mix ingredients for glaze in a small saucepan. Bring to a boil, then reduce heat to medium (low rolling boil), and reduce by half, until mixture thickens. Remove from heat.

Score the fat side of the bacon in a crosshatch pattern about ¼” deep.

Generously brush the scored side with the glaze.

When vegetables have been roasting for 30 minutes, add a rack on top of the veggies and place the slab on top of the rack (scored fat side up), or alternatively directly on top of the veggies. Turn heat down to 375˚F and roast for an additional 45 minutes. Remove from oven.

While bacon and veggies are roasting, make the parsnip puree and sautéed greens. Boil parsnips in salted water until fork tender. Melt butter in a separate small dish. When parsnips are cooked, drain them and place into a food processor. Add the melted butter, milk, garlic and thyme, and puree until smooth. Add salt and pepper to taste.

For the greens, heat oil in a large skillet over medium-high heat. While oil is heating, drizzle the kale and beet leaves with olive oil, and massage thoroughly. When oil in skillet is hot, add minced garlic and sauté until fragrant, about one minute. Add greens and toss in oil, then add stock. Ensure that greens are coated in oil and stock, and then cover and allow to cook for 5-7 minutes, until soft and wilted. Remove cover and continue to cook until all the liquid has evaporated, another 1-2 minutes, stirring occasionally. Remove from heat, and add a squeeze of lemon juice, a splash of balsamic vinegar, and season with salt and pepper.

Toss to combine. To plate, layer vegetables and onion. Place sautéed greens and parsnip puree as desired on plate. Place roasted bacon slab on top of vegetables, or if serving individually, slice and plate. Finish with additional bourbon glaze, if desired. Garnish with roasted herbs from vegetable mixture, or fresh chives and parsley.