Pan-Roasted Parsnips and Pears
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Serves 4 (serving size: about 3/4 cup)
This lovely side dish leans to the sweet side, making it a brilliant pairing for pork. Use slightly firm pears for the best texture.
- 2 cups peeled parsnips, cut diagonally into 1/2-in. pieces
- 3 tablespoons water
- 1 tablespoon olive oil
- 1 1/2 cups chopped red Anjou pear (about 1 medium)
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon kosher salt
- 1 tablespoon grainy Dijon mustard
- 2 teaspoons apple cider vinegar
- Calories 116
- Fat 4g
- Satfat 1g
- Unsatfat 3g
- Protein 1g
- Carbohydrate 20g
- Fiber 5g
- Sodium 204mg
- Calcium 3% DV
- Potassium 9% DV
- Sugars 8g
- Added sugars g
How to Make It
Combine parsnips and water in a nonstick skillet over medium-high; bring to a simmer. Cover, and cook 2 minutes or until water evaporates.
Uncover; stir in olive oil, pear, thyme, and salt. Cook 3 minutes or until parsnips are browned and tender. Remove from heat. Combine mustard and vinegar; stir into parsnip mixture.