Name: Skillet-Roasted Parsnips and Pears
Total time: 40 min
Ingredients: 3 tablespoons minced shallot; 2 tablespoons red wine vinegar; 2 tablespoons chopped fresh parsley; 1 tablespoon honey; 1/4 teaspoon table salt; 1 pound parsnips , peeled; 1/2 cup water; 4 tablespoons unsalted butter , divided; 1/2 teaspoon table salt; 1 ripe but firm Bosc pear , halved, cored, and each half cut into 4 wedges; 1/4 teaspoon pepper

Why This Recipe Works

Parsnips are hearty root vegetables that look a bit like ivory-colored carrots but have an alluring floral flavor. Parsnips can be hard to cut into uniform pieces because of their dramatically tapered shape; their bulbous tops winnow down almost to a point. For this recipe, we found it best to use medium-size parsnips with heads no wider than 2 inches to avoid having to cut out the fibrous core. To cut the parsnips into uniform pieces, we first cut them in half lengthwise, and then we cut them on the bias into ½-inch-wide planks that were about 3 inches long. Steaming the parsnips in a covered skillet with a little water and butter ensured that they’d cook up fully tender, while removing the lid allowed them to get flavorful browning once the water had evaporated. To round

out the dish with another dimension of flavor, we added Bosc pears right after the parsnips steamed through. This technique produced tender pears and beautifully bronzed parsnips. We finished with another knob of butter for richness and topped the dish with a bright dressing of shallot, red wine vinegar, and parsley.

Before You Begin

We prefer Bosc pears here for their firm texture. Avoid parsnips that have a top diameter larger than 2 inches; they can be tough.

Instructions

for the shallot dressing

Combine all ingredients in bowl; set aside..

for the parsnips and pears

Trim ends of parsnips. Cut parsnips in half lengthwise. Slice parsnips on bias into planks, about ½ inch wide and roughly 3 inches long.

Combine parsnips, water, 1 tablespoon butter, and salt in 12-inch nonstick skillet. Cover and cook over medium-high heat until parsnips can be easily pierced with tip of paring knife and water has almost evaporated, 6 to 8 minutes.

Uncover and cook until water has fully evaporated, about 1 minute. Stir in pear and remaining 3 tablespoons butter and distribute everything into even layer. Cook until parsnips are evenly browned, 6 to 8 minutes, flipping and redistributing every 2 minutes.

Off heat, stir in pepper. Transfer to platter. Spoon dressing over top. Serve.