Skillet-Roasted Parsnips and Pears

Name: Skillet-Roasted Parsnips and Pears
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

Side Dishes
Vegetables
Fruit
Weeknight

By Amanda Luchtel ･ Appears in Cook's Country February/March 2021

This combination of roots and fruit will convert parsnip skeptics into die-hard fans.

SERVES 4

TIME 40 minutes

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