Parsnips, Potatoes and Bacon (Old English country method)

• 1 pound parsnips
• 5 medium-size potatoes
• 8 slices bacon
• 1 cup chicken stock
• Salt to taste
• Freshly ground black pepper to taste
• 1/2 cup grated Cheddar cheese

1. Scrape the parsnips, and cut them into thin sticks about a quarter of an inch thick and three inches long.
2. Discard the core of each parsnip.
3. Peel the potatoes, and cut them into the same size slices as the parsnips.
4. Cut the bacon strips into one-inch pieces.
5. Combine parsnips, potatoes and bacon, and place in a well-greased oven-proof dish.
6. Cover with chicken stock, and season with salt and pepper.
7. Cover the dish, and bake in a 350- degree oven for 35 minutes.
8. Remove the cover, and sprinkle cheese over the top.
9. Cook uncovered another 10 minutes.

parsnips, potatoes, bacon, chicken stock, salt, freshly ground black pepper, cheddar cheese

Taken from cooking.nytimes.com/recipes/2247 (may not work)