1/20/10

Ginerged Pears and Parsnips

Courtsey of Food Network Magazine

YUM!

2 pears, quartered (Bosc pears are called for in the mag, but anything you have will work)
3 parsnips, sliced lengthwise
1/2 c white wine
1/2 c chicken broth
2 Tbsp butter
Juice of 1 lemon
Sliced ginger
1 bay leaf
Pinch sugar and red peper flakes


Combine all ingredients in a skillet. Partially cover and boil until liquid evaporates and the pears brown, about 20 minutes. Stir in a splash of water and serve.

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