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Pan-Roasted Parsnips and Pears

Pan-Roasted Parsnips and Pears


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Yield

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.

Ingredients

  • 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


Comments:

  1. Flinn

    Honestly.

  2. Yojas

    And how to understand it

  3. Macelroy

    Thank you for the information.

  4. Kolb

    According to mine, this is the variant not the best

  5. Palmer

    How can I know?



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