Pearsnip sauce: a combination of taste and flavor
Presentation is key to the enjoyment of foods, especially when offering a new fruit or vegetable to a skeptical group. Fruits and vegetables give us a wide range of vitamins, minerals and dietary fiber content and can be prepared in a variety of ways.
Presentation is key to discovering the enjoyment of foods, especially when offering a new fruit or vegetable to a skeptical group. Fruits and vegetables give us a wide range of vitamins, minerals and dietary fiber content and can be prepared in a variety of ways. The United States Department of Agriculture and Michigan State University Extension remind us to choose “My Plate” and fill half with fruits and vegetables
Parsnips that are cooked have a number of health benefits, including being high in soluble fiber, which helps to keep blood sugar under control and lower cholesterol. Parsnips are also a good source of folic acid and potassium. Traditionally they have been used in soups and stews, however here is a twist to capture their goodness when combined with pears in a tasty fruit/vegetable sauce, much alike applesauce.
Alton Brown on the Food Network combines fruit and vegetables in this recipe called Pearsnip Sauce.
1 pound parsnips, peeled and cut into 1-inch pieces
1 pound pears, peeled, cored, and cut into 1-inch pieces
3 tablespoons maple syrup
1 teaspoon orange zest
1 1/2 cups freshly squeezed orange juice
1/4 teaspoon ground cardamom
Pinch kosher salt
Pinch freshly ground clove
1 tablespoon freshly squeezed lemon juice
Place the parsnips, pears, maple syrup, orange zest, orange juice, cardamom, salt, and clove into a microwave safe, sealable 3 to 4 quart container. Cover with a lid, leaving one corner open to allow steam to escape. Microwave on high for 10 to 15 minutes or until the parsnips and pears are fork tender. Add the lemon juice and puree to your desired consistency using an immersion blender. Serve warm or chilled. Store in an airtight container for up to 3 days, refrigerated.
As these items appear in the market, consider making some to serve with your favorite entrée and store some in the freezer for later use.