Pear and Parsnip Puree Recipe

Name: Pear and Parsnip Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds parsnips, peeled and chopped; 6 tablespoons unsalted butter; 1 tablespoon light brown sugar; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; 4 ripe Anjou pears, peeled, cored, and cut into 1-inch piece; 2 tablespoons nut-flavored liqueur; 1/2 cup sour cream; 1/2 teaspoon salt; 1/2 teaspoon freshly ground white pepper

Servings: persons

1 1/2 pounds parsnips, peeled and chopped
6 tablespoons unsalted butter
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 ripe Anjou pears, peeled, cored, and cut into 1-inch piece
2 tablespoons nut-flavored liqueur
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper

1
Preheat the oven to 325 degrees F.
2
In a baking dish, combine the parsnips, 2 tablespoons of the butter, the brown sugar, cinnamon, and allspice and cover tightly with aluminum foil.
3
Bake until the parsnips are tender, about 45 minutes.
4
Remove from the oven and uncover.
5
In a large skillet, melt 1 tablespoon of the butter over medium heat.
6
Add the pears and cook, stirring, for 3 minutes.
7
Add the liqueur and tilt the pan to ignite the contents.
8
(Alternately, remove from the heat, light with a match, and return to the heat.)
9
Cook while flaming for 2 minutes.
10
Transfer to a food processor.
11
In a skillet, melt the remaining 3 tablespoons of butter over medium heat.
12
Cook, swirling the pan, until the butter is golden brown and has a nutty aroma.
13
Add the browned butter, baked parsnips and their cooking liquid to the food processor.
14
Puree on high speed for 30 seconds.
15
Add the sour cream, salt, and pepper and process until smooth.
16
Serve immediately or cover to keep warm until ready to serve.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds parsnips, peeled and chopped, 6 tablespoons unsalted butter, 1 tablespoon light brown sugar, 1/4 teaspoon ground cinnamon, and more.

Yes, Pear and Parsnip Puree falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pear and Parsnip Puree

How did you like this recipe?

Frequently Asked Questions