This is the home stretch. Our season is almost done. We’ll soon be battening down the hatches for a long winter’s nap. For now, let’s enjoy the bounteous and beautiful fruits and vegetables.
Today’s recipe is a dish made from parsnips, that little known and little understood root vegetable that is sweet and not too starchy. The recipe uses parsnips and pears – an actually delicious combination. It’s easy to make too.
PARSNIP AND PEAR PUREE
1. Bring the broth to a boil in a large saucepan.
2. Add parsnips and thyme sprigs, and reduce the heat to medium.
3. Simmer, partially covered, until just tender, about 8 minutes. Stir in the pears and cook until they are softened, about 8 minutes. Remove the thyme and discard.
4. Using an immersion blender or a regular blender, puree the mixture, thinning with a little water, if necessary. Refrigerate the puree in an airtight container for up to 3 days, or freeze for up to 2 months.
That’s all there is to it, and I know you’ll love this with pork or poultry, or a vegetarian meal.
Have a delicious week!