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Recipe by Jodi Liano, Tasha DeSerio

Roasted Parsnips with Pears & Hazelnuts

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Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Dairy - Tree nuts

Ingredients

Main ingredients

  • 1 pound (500 grams) parsnips, peeled and quartered lengthwise

  • 3 pears, such as Bosc or Anjou

  • 3 tablespoons Gefen Olive Oil

  • salt

  • 2 tablespoons unsalted butter

  • 3 tablespoons hazelnuts (filberts), toasted and finely chopped

Directions

Roast the Parsnips

1.

Preheat the oven to 400˚F (200˚C).

2.

Remove the cores from the parsnips.

3.

Cut into three-inch (7 and 1/2 centimeter) lengths, or if the quarters are small, leave as is.

4.

Halve the pears lengthwise and remove the cores, leaving the stem attached. Cut the halves into quarters or, if the pears are especially large, into sixths.

5.

Put the parsnips and pears on a baking sheet, drizzle with the olive oil, and toss to coat evenly. Spread out in an even layer and season with salt.

6.

Roast until tender and browned, 30–40 minutes.

Prepare the Topping

1.

In a small saucepan over medium-high heat, melt the butter.

2.

Add a pinch of salt and swirl the pan frequently until the butter browns.

3.

Add the hazelnuts and immediately drizzle the butter over the parsnips and pears. Season with salt and serve right away.

About

Excerpted from Cooking from the Farmer’s Market by Jodi Liano and Tasha DeSerio

Roasted Parsnips with Pears & Hazelnuts

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