Gingered Pears and Parsnips

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
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  1. 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.
Catherine McCord

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