Cut parsnips in half lengthwise, steam for 12-15 minutes until just tender, place cut side up in buttered dish or in roasting dish.
Put cheese and bacon on top, add soup. Bake in the middle of the oven heated to 230 °C for about 15 minutes. Sprinkle with parsley and serve on the spot.
Our tip: Use bacon with a subtle smoky note!
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