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Pan-Roasted Parsnips and Pears

Pan-Roasted Parsnips and Pears

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Serves 4 (serving size: about 3/4 cup)

ByJulia Levy

September 2017

This lovely side dish leans to the sweet side, making it a brilliant pairing for pork. Use slightly firm pears for the best texture.


  • 2 cups peeled parsnips, cut diagonally into 1/2-in. pieces
  • 3 tablespoons water
  • 1 tablespoon olive oil
  • 1 1/2 cups chopped red Anjou pear (about 1 medium)
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon kosher salt
  • 1 tablespoon grainy Dijon mustard
  • 2 teaspoons apple cider vinegar

Nutritional Information

  • Calories 116
  • Fat 4g
  • Satfat 1g
  • Unsatfat 3g
  • Protein 1g
  • Carbohydrate 20g
  • Fiber 5g
  • Sodium 204mg
  • Calcium 3% DV
  • Potassium 9% DV
  • Sugars 8g
  • Added sugars g

How to Make It

Step 1

Combine parsnips and water in a nonstick skillet over medium-high; bring to a simmer. Cover, and cook 2 minutes or until water evaporates.

Step 2

Uncover; stir in olive oil, pear, thyme, and salt. Cook 3 minutes or until parsnips are browned and tender. Remove from heat. Combine mustard and vinegar; stir into parsnip mixture.

Watch the video: Roasted Sausage, Parsnip u0026 Pear