Gingered Pears and Parsnips

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Level:
Easy

Directions

Combine 2 quartered Bosc pears and 3 sliced parsnips in a skillet with 1/2 cup each white wine and chicken broth, 2 tablespoons butter, the juice of 1 lemon, a few slices ginger, 1 bay leaf and a pinch each of sugar and red pepper flakes. Partially cover and boil until the liquid evaporates and the pears brown, about 20 minutes. Stir in a splash of water.

Photograph by Antonis Achilleos


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    This recipe is featured in:

    Fall Produce Guide