My dad always enjoyed the weird (read: not kid friendly) vegetables like parsnips, asparagus and eggplant. They might be the only veggies I actually saw him eat that weren’t potatoes now that I’m thinking about it. Now that I’m older I realize those veggies aren’t all that weird but I still hadn’t been a fan of parsnips and their slight licorice flavor… until now. Combining parsnips into a pear and parsnip sauté was just the ticket to make them drool worthy.
Pear and parsnip sauté begins with chopping the ‘snips and pears into cute little cubes. This helps the parsnip brown up and soften faster so it can pair with its monochromatic pear and some parmesan. Add a little balsamic and honey and you’ve got a dessert-like quality to this pretty little side dish that would look (and taste) great on your holiday table!
- 10-12 parsnips, peeled and diced into small cubes
- 1 or more tablespoon butter (or olive oil)
- 2 pears (I used bosc pears), peeled, cored and diced into small cubes
- ¼ teaspoon coriander
- pinch of ginger
- 2 tablespoons white balsamic vinegar (you can use regular but it will be a little darker in color)
- 1 tablespoon honey
- ¼ cup shredded parmesan or manchego cheese
- pinch of salt or to taste
- In a medium saute pan, cook diced parsnips in butter until they begin to brown and are mostly soft.
- Stir in remaining ingredients and stir-cook until pears are warmed through and cheese is melted.
- Serve warm.