Skillet-Roasted Parsnips and Pears

Name: Skillet-Roasted Parsnips and Pears
Yield: Serves 4
Ingredients: 3 tablespoons, minced shallot; 2 tablespoons, red wine vinegar; 2 tablespoons, chopped fresh parsley; 1 tablespoon, honey; 1/4 teaspoon, table salt; 1 pound, parsnips, peeled; 1/2 cup, water; 4 tablespoons, unsalted butter, divided; 1/2 teaspoon, table salt; 1 ripe but firm, Bosc pear, halved, cored, and each half cut into 4 wedges; 1/4 teaspoon, pepper

8 comments

Appears in Cook's Country February/March 2021

This combination of roots and fruit will convert parsnip skeptics into die-hard fans.

SERVES4

TIME40 minutes

WHY THIS RECIPE WORKS

Parsnips are hearty root vegetables that look a bit like ivory-colored carrots but have an alluring floral flavor. Parsnips can be hard to cut into uniform pieces because of their dramatically tapered shape; their bulbous tops winnow down a...

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