Parsnip and Pears
There is something wonderful about the nutty flavor of parsnips
combined with fragrant sweetness of pears. I think this is outstanding
when served alongside baked or roasted chicken.
Makes 6 servings
1 tablespoon butter, plus additional for buttering
1 firm ripe Bartlett pear, peeled, halved, cored, and thinly sliced
Juice of 1/2 lemon
1 pound young parsnips without cores, peeled and thinly slice
1 small onion, halved and very thinly sliced
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh tarragon, plus additional for garnishing
1/2 cup heavy cream
Preheat the oven to 375F. Generously
butter a medium-size gratin or shallow baking dish. In a small bowl,
toss the pear slices with the lemon juice. Layer half the parsnips,
then half the onion, and then half of the pear in the prepared dish.
Season well with salt, pepper
and 1 tablespoon of the tarragon. Repeat the layers, finishing with the
seasonings and another tablespoon of tarragon. Dot with 1 tablespoon of
butter. Pour the cream over all. Cover the dish tightly with foil.
Bake until the parsnips and pears are very tender and almost melt
together, 30 to 40 minutes cook times. Serve this simple cooking recipes hot,
garnished with the remaining tarragon.