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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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Photo: Gingered Pears and Parsnips Recipe
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By 44drbob
Springfield, MO
on November 21, 2010
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I really enjoyed the variety of flavor in this dish. It was my first parsnip dish, which has now become one of my favorite veggies. I can't decide if it is a side or dessert.
By tongueflap
Middle of the M...
on February 19, 2010
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This was good, but the parsnips would be better--and easier to eat-- if cut into disks rather than lengthwise (as is shown in the illustration for the recipe.
By cautsler_10230150
Anchorage, AK
on February 02, 2010
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I gave this recipe an 'average' rating just because I'm kind of the fence about it. It's interesting but not going to be a staple in my household. Pears come out almost like a dessert - but with a kick. Those red pepper flakes give it a pretty unique warmth. If you're interested in trying something different, go for this, but I wouldn't serve it to great-grandma or little kiddos at any traditional-food affairs.
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