| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
Instructions
- Combine 2 quartered Bosc pears and 3 sliced parsnips in a skillet with 1/2 cup each white wine and chicken broth, 2 tablespoons butter, the juice of 1 lemon, a few slices ginger, 1 bay leaf and a pinch each of sugar and red pepper flakes. Partially cover and boil until the liquid evaporates and the pears brown, about 20 minutes. Stir in a splash of water.
Reviews
I like all of the components of this dish, so i figured the finished product would be right up my alley. unfortunately, this was a huge disappointment. i used less lemon juice than the recipe called for and it still strongly overpowered everything else, combined with the ginger the two seemed, for some strange reason, to make this side dish almost pungent. I really did not care for it at all. i think if the lemon was omitted entirely, the ginger cut in half, and if you were sure to use a sweet riesling or maybe a gewürztraminer maybe it’d be okay.
I really enjoyed the variety of flavor in this dish. It was my first parsnip dish, which has now become one of my favorite veggies. I can’t decide if it is a side or dessert.
This was good, but the parsnips would be better–and easier to eat– if cut into disks rather than lengthwise (as is shown in the illustration for the recipe).
I gave this recipe an ‘average’ rating just because I’m kind of the fence about it. It’s interesting but not going to be a staple in my household. Pears come out almost like a dessert – but with a kick. Those red pepper flakes give it a pretty unique warmth. If you’re interested in trying something different, go for this, but I wouldn’t serve it to great-grandma or little kiddos at any traditional-food affairs.
This recipe is very easy and quick to make. I was glad that I can now add parsnips to the limited list of veggies my family will eat – as long as we make them like this. Definitely a “make again” recipe.