5/5
(1 Votes)
Ingredients
- See Directions
Preparation
Step 1
Combine 2 quartered Bosc pears and 3 sliced parsnips in a skillet with 1/2 cup each white wine and chicken broth, 2 tablespoons butter, the juice of 1 lemon, a few slices ginger, 1 bay leaf and a pinch each of sugar and red pepper flakes. Partially cover and boil until the liquid evaporates and the pears brown, about 20 minutes. Stir in a splash of water.
You'll also love
-
Pulled Pork/Martha Stewart 5/5 (1 Votes) -
Nordstrom's Tomato Basil Soup 4.5/5 (2 Votes)
You'll also love
-
Lemonade from Cook's Illustrated 4.5/5 (2 Votes) -
Chipotle Cheddar Corn Casserole 5/5 (1 Votes)