4 cups finely sliced Kale
One and a half cup parsley purée
1/2 cup of cooked and rendered bacon
One white onion sliced thinly
1 cup panko bread crumbs, toasted
Five medium parsnips peeled and sliced
2 cups vegetable stock
Salt to taste
Place parsnips and stock to a small pot making sure that the parsnips are covered.
Add salt and bring to a boil.
Reduce to simmer uncovered until parsnips are soft drain liquid.
Put parsnips in a blender and blend on low adding cooking liquid until parsnips are smooth check your seasoning set aside for later
Warm the parsley puree.
In a separate pan, sweat your onions until transparent.
Add the kale and parsnip puree.
Stir until combined and the kale is just wilted.
Place in a serving dish and top with crispy bacon and bread crumbs.