A great autumn "comfort food" dish that is sweet, tart, and wholesome. Goes particularly well with pork chops, loin, or turkey, but can be a great addition to any main course.
Source: Jim Weber
Ingredients
4
medium sized parsnips (peeled and sliced into 1/4 coins) 1
medium onion (diced) 3⁄4 cups
apple cider 2
pears (cored and sliced lengthwise) 1 tablespoon
coconut oil 1
handful almondsInstructions
In a large skillet, saute the onion in coconut oil over medium heat. Peel and slice the parsnips, add to the skillet and continue to saute. Cook until the onions and parsnips begin to brown and caramelize. The longer they cook, the sweeter the dish will be. Cover the bottom of the skillet with apple cider (approximately 3/4 cup). Core and slice 2 pears length-wise. Add to the skillet. Toss in 1-2 handfuls of almonds. Cover to steam on low until the parsnips are tender, approximately 20-30 minutes. (Recipe #618)