The bacon is optional, but tasty…

1/2 c diced bacon or  3 T olive oil
1 small onion, diced
3 medium parsnips (peeled), and diced
1 apple (peeled), cored, and diced
1 red bell pepper, seeded and diced
1 t thyme
salt and pepper, to taste

1. Brown bacon until just crisp in a large skillet, about 5 minutes. Take  the pan off the heat, remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.

2. Return pan to the heat and add the onion. Or, if not using bacon, heat the olive oil in the skillet and add the onion. Cook, stirring, until the onion is translucent, 2 to 3 minutes. Add the parsnips, cover,  and cook, stirring frequently, until soft, about 10 minutes. Uncover and continue to cook until golden brown, stirring occasionally, about 5 more minutes. Turn the heat down if it looks as if they are starting to burn.

3. Add the apple, bell pepper, and thyme and continue to cook, stirring, until they caramelize a bit, about 5 minutes. Stir in the reserved bacon, season to taste with salt and pepper, and serve hot.