Prep 10 mins
Cook 45 mins
Goes well with any meat or roasted fish but if you don't have fresh, ripe pears don't make this dish, canned pears just will not do it justice.
- 3 lbs parsnips, peeled and roughly chopped into 1-inch lengths
- 4 cups milk
- kosher salt
- fresh ground white pepper
- 6 pears, ripe, cored, and quartered
- 8 tablespoons butter, cut in 1/2-inch dice
- 1 tablespoon honey or 1 tablespoon sugar
- 1⁄2 cup water
- Preheat the oven to 350 degrees F.
- Place the parsnips in a medium pot, add the milk, salt, and pepper, bring to a boil, then simmer for 20 minutes, or until the parsnips are tender.
- Remove the parsnips from the milk and set aside.
- Transfer the pears to a small roasting pan. Add half the diced butter, sprinkle with salt and pepper, and drizzle the honey on top.
- Add the water to the pears, and bake for 20 to 25 minutes, or until the pears are fully cooked and very tender and most of the liquid has evaporated.
- Add the pears and any remaining liquid to the parsnips, and purée the mixture with a hand blender, a food processor, or a ricer. If the mixture seems too thick, add a little of the hot milk mixture.
- Add the remaining butter, and adjust seasoning.