 | | Directions |
- Peel and cut parsnips into wedges, add to lightly salted boiling water and cook until just tender (approximately 6-7 minutes). Drain.
- Cut pears into thin slices (peel if you choose, but it's not necessary).
- Melt 1/4 cup of butter in a heavy skillet over medium heat. Transfer cooked parsnips and fresh sliced pears into skillet. Cook until light golden in color. Add trimmed rosemary, garlic onion jam and bring to a brief boil.
- Turn to low and cook until pears are tender and jam has glazed everything. Season to taste and drizzle lemon juice over top if desired. Remove from heat and serve.
|
|
|
Prep Time: 30 minutes
Cook Time: 30 minutes
Container: Large sauce pan and large heavy skillet
Servings: 8
|  | | Ingredients | | - | | 8 parsnips, peeled and quartered |
| - | | 3 pears, cut into thin strips (peeling optional) |
| - | | 1/4 cup butter or margarine |
| - | | 3 sprigs fresh rosemary (remove from stems) |
| - | | 13 ounces roasted garlic and onion jam, or sweet onion jam |
| - | | salt and cracked black pepper |
| - | | fresh lemon juice from 1/2 lemon (optional) |
| |
| |
