Name: Parsnip and Hazelnut Gratin with Bacon
Yield: 8 to 10 Servings
Ingredients: 4 ounces bacon slices, chopped; 2 pounds parsnips (about 11 medium), peeled, trimmed, thinly sliced lengthwise; 1/2 cup hazelnuts, chopped, toasted, divided; 2 cups whipping cream; 1 cup low-salt chicken broth; 1 1/2 teaspoons kosher salt; 1 teaspoon ground black pepper; 2 tablespoons minced fresh sage

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