Ingredients
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 pound pears, peeled, cored, and cut into 1-inch pieces
- 3 tablespoons maple syrup
- 1 teaspoon orange zest
- 1 1/2 cups freshly squeezed orange juice
- 1/4 teaspoon ground cardamom
- Pinch kosher salt
- Pinch freshly ground clove
- 1 tablespoon freshly squeezed lemon juice
Directions
Place the parsnips, pears, maple syrup, orange zest, orange juice, cardamom, salt, and clove into a microwave safe, sealable 3 to 4 quart container. Cover with a lid, leaving one corner open to allow steam to escape. Microwave on high for 10 to 15 minutes or until the parsnips and pears are fork tender.
Add the lemon juice and puree to your desired consistency using an immersion blender. Serve warm or chilled. Store in an airtight container for up to 3 days, refrigerated.
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By Rhizopus
San Antonio, TX
on August 19, 2011
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I made this sauce exactly as described; except instead of whole cloves ground, I used powdered clove from a bottle. I wanted a very mild clove flavor and that's why I went that route. The sauce is very delicious, tastes nutritious and fresh. My only small hangup is that the orange is a bit strong, and stays on the palette for quite some time. Next time I will leave out the zest. Pair this sauce with a protein the goes well with a citrus and warm spice flavor.
By simplydown_12890658
COTTAGE GROVE, 89
on May 25, 2010
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Thanks so much for this recipe. I was so excited to find some parsnip recipes that are not stews. I used apples instead of pears since that's what I had on hand. I also subbed cinnamon for cardamon since I didn't have any of that. Looking forward to trying some of Alton's other parsnip recipes.
By astatusquoexile...
Colchester, 45
on February 17, 2010
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The only change I made was using ginger instead of cloves because I really like pears with ginger. I had it with latkes, it was perfect.
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