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Dairy
Easy
6 Servings
Allergens 
1 Hour
Diets
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
Preheat the oven to 400˚F (200˚C).
Remove the cores from the parsnips.
Cut into three-inch (7 and 1/2 centimeter) lengths, or if the quarters are small, leave as is.
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.
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.
Roast until tender and browned, 30–40 minutes.
In a small saucepan over medium-high heat, melt the butter.
Add a pinch of salt and swirl the pan frequently until the butter browns.
Add the hazelnuts and immediately drizzle the butter over the parsnips and pears. Season with salt and serve right away.
Excerpted from Cooking from the Farmer’s Market by Jodi Liano and Tasha DeSerio
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