Monday, September 28, 2009

Pear and Parsnip Puree
Here is a great little side dish for the changing season. My friend Richard Perry used to make this for his Eat Plan dinners-Hi Rich, if you're reading this. It is a really nice accompaniment to roast pork or chicken for the Fall.
2 pounds of parsnips, peeled and cut into 1" pieces
4 medium pears
2 tablespoons of honey
2 tablespoons melted butter
Salt, pepper, and nutmeg to taste
1/4 cup cream
Blanch the parsnips for about 5 minutes
Peel, quarter and core the pears
Place the blanched parsnips in a baking dish
Add the pears, melted butter, honey, salt, pepper, and nutmeg
Toss the ingredients so that they are well mixed
Roasted the parsnip-pear mixture in a preheated 375 degree oven for about 25 to 30 minutes
Puree the mixture, adding the cream
Taste for seasoning and melt some additional butter accross the top-optional

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