| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | about 1 quart |
Ingredients
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 pound pears, peeled, cored, and cut into 1-inch pieces
- 3 tablespoons maple syrup
- 1 teaspoon orange zest
- 1 1/2 cups freshly squeezed orange juice
- 1/4 teaspoon ground cardamom
- Pinch kosher salt
- Pinch freshly ground clove
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Place the parsnips, pears, maple syrup, orange zest, orange juice, cardamom, salt, and clove into a microwave safe, sealable 3 to 4 quart container. Cover with a lid, leaving one corner open to allow steam to escape. Microwave on high for 10 to 15 minutes or until the parsnips and pears are fork tender.
- Add the lemon juice and puree to your desired consistency using an immersion blender. Serve warm or chilled. Store in an airtight container for up to 3 days, refrigerated.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 232 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 9 g |
| Sugar | 33 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 45 mg |
Reviews
I don’t always have orange juice in hand and substitute with lemon and lime juice. Still great. – check that. Far too zingy with so much lemon juice. Maybe I substituted apple juice for the orange juice last time.
Very good! Will probably taste much better chilled. Will have to wait and see. The cardamom is very strong, so I will probably try it without that next time. They leave a soapy after taste. Maybe I will try it with cinnamon next time instead…Not too hard to make either! I used a food processor as I don’t have an immersivesion blender and it worked great. Just do it in small batches.
with the “Grinch” song on the radio like 12 times a day at work, i have been wondering about Parsnip sauce, thanks Alton for not making it nasty wasty!
Honestly it was disappointing. It wasn’t sweet enough and the orange zest just sat on your tongue. It was more orange then any thing else. I love AB but I won’t BS you. The parsnip muffin were much better.
This was easy and amazingly delicious. I ended up about 1/2 cup short on orange juice, so I used water. It was still great. Absolutely will make again, but might cut back on the sugar just a bit.
Very good!!! I was so impressed that I could sneak in parsnips without my kids knowing, which isn’t easy!! We loved it!
I made this sauce exactly as described; except instead of whole cloves ground, I used powdered clove from a bottle. I wanted a very mild clove flavor and that’s why I went that route. The sauce is very delicious, tastes nutritious and fresh. My only small hangup is that the orange is a bit strong, and stays on the palette for quite some time. Next time I will leave out the zest. Pair this sauce with a protein the goes well with a citrus and warm spice flavor.
Thanks so much for this recipe. I was so excited to find some parsnip recipes that are not stews. I used apples instead of pears since that’s what I had on hand. I also subbed cinnamon for cardamon since I didn’t have any of that. Looking forward to trying some of Alton’s other parsnip recipes.
The only change I made was using ginger instead of cloves because I really like pears with ginger. I had it with latkes, it was perfect.
Easy and absolutely fantastic! I would make this again any time. The clove and cardamom were a little too strong for my kids (1 and 3 years) so next time I’ll either leave those out or cut them down. For adults, though, I’d follow the recipe exactly – it’s a lovely, sophisticated fruit sauce.