Winter Brunch Recipe – Strata with Parsnips, Mushrooms and Bacon

Ingredients

• 2 medium parsnips, washed and cut into ½ inch pieces
• 1 tbsp olive oil
• 1 1/2 tbsp butter
• 2 shallots, finely chopped
• 4 cups sliced Cremini mushrooms
• 1 tbsp fresh thyme, minced
• 1 tbsp fresh sage, minced
• ¼ cup dry white wine
• 9 eggs
• 1 ½ cups milk
• 1 ¼ cup heavy cream
• 1 tsp salt, ½ tsp ground black pepper
• 6 cups of day-old bread, cut into 1-inch cubes
• 5 oz. of cooked bacon, cut into small pieces

Instructions

1. Preheat oven to 425°F. Toss pieces of parsnips with olive oil, sprinkle with salt, spread in a roasting pan and roast in the oven until tender, about 15-20 min. Reduce temperature to 325°F.
2. In a large frying pan over medium heat add butter. When foaming, stir in shallot. Cook for 2-3 minutes until softened. Stir in mushrooms and sprinkle with salt and fresh herbs. Cook until mushrooms have given off their liquid and it has evaporated, about 7-10 minutes. Then, stir in white wine and simmer until the wine has mostly cooked off. Turn off the heat and set the pan aside.
3. In a large bowl, whisk together the eggs, milk, cream, salt and pepper. In a large baking dish or gratin pan, mix together the bread, parsnips, mushroom mixture, and bacon pieces. Gently pour the egg mixture evenly over.
4. Bake for 50-60 minutes or so, until it is set but jiggles slightly in the center if you shake the pan. Let cool for 10-15 minutes before serving with a dollop of crème frâiche.

Notes