Gingered Pears And Parsnips Recipes

GINGERED PEARS

Steps:

• In a large skillet, place pears in water. Cover and cook over medium heat for 25-30 minutes or until tender. Turn the pears over. , Combine sugar and ginger; sprinkle over pears. Cover and cook 5-10 minutes longer. Serve warm.

PARSNIP, PEAR, AND GINGER CAKE

Steps:

• Grease and line a 23cm/9 inch spring-form or loose-bottomed cake tin. Preheat your oven to 180°C.(350°F)
• Use kitchen roll or a clean tea towel to squeeze out any excess moisture from the grated pear and parsnip. Mix together in a bowl with the drained plumped up raisins, ginger, lemon juice and zest.
• In another bowl, whisk together the eggs and sugar with an electric whisk until very light and airy, about 5 minutes on a high speed. Then beat in the oil to incorporate.
• Sieve in the spelt flour, ground ginger and cinnamon, baking powder and ground hazelnuts or almonds and fold in gently to combine. Add the pear and parsnip mix and combine.
• Pour the mixture into the prepared tin and level out.
• Bake for 30 minutes or until a skewer inserted into the centre comes out clean.
• Let the cake cool in the tin for 10 minutes and then remove from the tin to cool completely on a wire rack.
• For the cream cheese icing, beat the butter with an electric whisk for 4-5 minutes, then add the cream cheese and beat for another 2 minutes.
• Add the icing sugar and vanilla and beat slowly until combined before increasing the speed and beating until smooth and evenly mixed.
• Spread the frosting over the top of the cake and sprinkle with the chopped hazelnuts.

GINGERED PEARS AND PARSNIPS

Steps:

• 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.

GINGER-GLAZED PEARL ONIONS AND PARSNIPS

Steps:

• Fill a large skillet halfway with water; add a pinch of salt, cover and bring to a boil. Add the pearl onions and cook 1 minute to loosen the skins, then drain and rinse under cold water. Using kitchen shears, trim the root ends of the onions, then peel off the skins. Return the onions to the skillet.
• Add the parsnips, ginger, rosemary, garlic, wine, sugar, 1/2 teaspoon salt and 1 cup water to the skillet with the onions. Bring to a boil over high heat and cook, stirring occasionally, until the liquid evaporates and the vegetables are tender, 15 to 20 minutes. (If the liquid evaporates too quickly, add more water, 1/4 cup at a time.) Discard the ginger, garlic and rosemary. (The vegetables can be made up to 3 hours ahead to this point; cover and refrigerate.)
• Reduce the heat to medium high; add the vinegar, brandy and butter and cook, stirring, until the vegetables just start to brown, 1 to 2 minutes. Add 2 tablespoons water and cook, swirling the pan, until the vegetables are glazed, about 1 more minute. Season with salt and pepper and top with parsley.
• Per serving: Calories: 185; Total Fat: 5 grams; Saturated Fat: 3 grams; Protein: 2 grams; Total carbohydrates: 30 grams; Sugar: 12 grams; Fiber: 7 grams; Cholesterol: 13 milligrams; Sodium: 122 milligrams

ROASTED PARSNIPS AND CARROTS

Steps:

• Preheat the oven to 425 degrees F.
• If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

GINGERED CARROTS & PARSNIPS

Steps:

• Place 1 in. of water in a small saucepan; add parsnips. Bring to a boil. Reduce heat; cover and simmer for 1 minute. Stir in carrots; cover and simmer 6-8 minutes longer or until vegetables are crisp-tender. Drain and set aside., In the same pan, combine the honey, butter, ginger and salt. Stir in vegetables; heat through. Sprinkle with pecans.

PARSNIP AND PEAR CAKE

Steps:

• Preheat oven to 350 degrees. In a separate bowl beat together the top 8 ingredients. Then cut and add in the grated parsnips, cut pear, and raisins. Put into a 22 cm loose bottomed round cake tin, lined bottom and sides above the tin sides, or a well greased bundt pan.
• Cook until done (tooth pick comes out clean) approximately 1 hour.
• optional add in: 1/2 cup walnuts Optional: cream cheese icing.