Parsnip and pears

As well as looking like an anteater’s nose parsnips occupy a strange spicy and sweet place for a vegetable. Roast they are fantastic and, as Wikipedia instructs, are ‘considered an essential part of Christmas dinner’.

An uncooked parsnip and pear
For a different roast, pears make a great accompaniment, always going well with spiciness and adding the full on sweetness parsnips lack. Also they look similar and start with the same letter, makes sense.

Parsnip and pears
Recipe type: Side
Prep time: 
Cook time: 
Total time: 

Serves: 4

Parsnips and pears 4
  • 6 parsnips
  • 4 pears
  • 1 tbspn brown sugar
  • 1 tbspn melted butter
  • thyme

  1. Peel, quarter and core the parsnips, then boil them until just tender, 5-10 minutes.
  2. Drain and toss the parsnips with the pears, sugar, melted butter and thyme.
  3. Roast in a 200C oven for 30 minutes, turning occasionally until the parsnips are golden brown.



3 responses to “Parsnip and pears”

  1. The Cook says:

    Simply beautiful photos of beautiful food. That first photo is so dramatic!

  2. Miss C says:

    I agree, the top picture is beautiful. Love the light.

  3. Buntworthy says:

    Thanks! It was a bit of a happy accident, but I guess that’s a pretty good way to learn about lighting.

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