Post & Courier        Oct 29 2014 12:01 am

To make this recipe from 39 Rue de Jean’s Jason Dupree, you’ll need a half-cup of bacon fat. If you aren’t already in the habit of saving your drippings, you’ll need about one pound of bacon to produce the needed fat. See the article here.

Bacon and Parsnip Mousse

Ingredients

1/2 cup olive oil

2 pounds yellow onions, diced

1/4 cup Applejack liquor

1 1/2 quarts heavy cream

1/2 cup bacon fat

1/2 pound brown butter

Salt and pepper

Directions

Bring large sauce pot to medium-high heat. Add olive oil, followed by parsnips and onions.

Turn heat to low; cook until the vegetables turn a beautiful brown color. Deglaze the pot with Applejack; cook until alcohol evaporates. Pour cream over vegetables and boil. Turn heat down to low and simmer for 15 minutes.

Fill a blender or food processor with half of the vegetable mixture, 1/4 cup bacon fat and 1/4 cup brown butter. Pulse until the vegetables reach a mousse consistency. Repeat process with remaining ingredients. Salt and pepper to taste.