Glazed Parsnips, Pears with Garlic Onion Jam


  • 8 parsnips, peeled and quartered
  • 3 pears, cut into thin strips (peeling optional)
  • fresh lemon juice from ½ lemon (optional)
  • salt and cracked black pepper
  • 13 ounce(s) roasted garlic and onion jam, or sweet onion jam
  • ¼ cup(s) butter or margarine
  • 3 sprigs fresh rosemary (remove from stems)

Peel and cut parsnips into wedges, add to lightly salted boiling water and cook until just tender (approximately 6-7 minutes). Drain. Cut pears into thin slices (peel if you choose, but it's not necessary).   Melt 1/4 cup of butter in a heavy skillet over medium heat. Transfer cooked parsnips ...

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