Another scrumptious recipe from Ripe. I have enjoyed this color-drenched cookbook and because it’s that good I have attached a quick video of the book. Once you view the video you’ll soon see why I love it. I’m a advocate for mixing things up and combining food groups that perhaps in the past were considered taboo. Parsnips and pears go well together and are nutritionally good, too. Parsnips provide an excellent source of vitamin C, fiber, folic acid, copper, manganese and are low in calories. Pears are members of the rose family and related to the apple and the quince. They are an excellent source of fiber, vitamin C, and vitamin K (helps to protect your bones). Easy to prepare and the aromas in the kitchen will make your tummy growl!
adapted from Ripe
4 large parsnips, peeled (454g to 680g/1 to 1 1/2 lbs.)
2 medium Bosc pears (454g/1 lb.)
1 tablespoon extra virgin olive oil
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried (more for garnish)
salt and freshly ground black pepper
Preheat oven to 218c (425f).
Cut parsnips in half crosswise at the point where the thicker top becomes narrow and skinny. If the tails are thin, toss them on the baking sheet as is. Otherwise, halve them lengthwise. Slice the thicker tops in halves, quarters, or eights, depending on their width (aim for pieces to be relatively uniform). Stand the pears up and slice them. Add to the parsnips.
Drizzle with olive oil and sprinkle with thyme, salt and pepper. Rub the seasonings in with your fingers and spread pieces out so they don’t touch. Roast 25 to 30 minutes, until golden brown and caramelized all over, turning once with a spatula. Garnish with thyme.
The Culinary Chase’s Note: I love this combination! I used a mandoline to slice the pears. Fan pears out when roasting with the parsnips and watch to make sure they don’t burn. Parsnips have a sweet taste and when roasted with the pears, it’s a match made in heaven. Enjoy!