I was recently asked by the people over at kosherlikeme.com to do a guest post for them using parsnip. Even though pears are the star here, this is a great parsnip recipe too!
Now, I think parsnips are an under-appreciated vegetable! They are sweet like carrots with a more mild flavor and a creamy texture if they’re fresh. You can steam parsnips, but we’ve chosen to roast them.
When I served this to some friends, they commented that it would make a great side dish for Thanksgiving and I have to agree!
I was recently asked by the people over at kosherlikeme.com to do a guest post for them using parsnip. Even though pears are the star here, this is a great parsnip recipe too!
Now, I think parsnips are an under-appreciated vegetable! They are sweet like carrots with a more mild flavor and a creamy texture if they’re fresh. You can steam parsnips, but we’ve chosen to roast them.
When I served this to some friends, they commented that it would make a great side dish for Thanksgiving and I have to agree!
- 4 pears, halved and cored with a melon baller
- 6 large parsnips, washed
- 2 Tablespoons olive oil
- salt and pepper
- 1 cup balsamic vinegar
- 2 Tablespoons brown sugar*
- ½ teaspoon pumpkin pie spice
- 1 teaspoon potato starch or cornstarch
- ¼ cup raw pistachios
- 1-2 handfuls of micro greens or baby greens
- 1 Tablespoon of brown sugar for sprinkling on top
- Preheat oven to 425 degrees. Toss the parsnips and pear halves with the olive oil, salt and pepper. Roast them for 15-20 minutes on a baking sheet. Remove when golden brown and fork tender. We sliced the parsnips into 1½” pieces on the bias after they were roasted before serving, but you can serve them whole!
- In a small sauce pan, heat the balsamic vinegar and whisk in the brown sugar, potato starch and pumpkin pie spice. Bring to a simmer, turn down the heat and allow to reduce for about 10-15 minutes on low heat. When it is done, it will coat the back of a spoon.
- *We used brown sugar in this recipe, but feel free to substitute palm sugar, agave, maple or any other sugar substitute.
- Arrange the warm roasted pears, parsnips and bay greens on a plate. Drizzle with the balsamic glaze and sprinkle with pistachios.
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[…] Sweet succulent pears and tender parsnips make an elegant and yummy starter. This would be lovely served on a platter as well! […]