Parsnip, pear & prosciutto

Parsnip, pear & prosciutto

Parsnip, pear & prosciutto is a side dish like no other, perfect for family roasts.

TOTAL TIME 40 minutes | SERVES 4 

INGREDIENTS

• 1 kg parsnips
• 460 g pears
• 2 tbsp honey
• 2 tbsp extra virgin olive oil
• 6 small sprigs fresh rosemary
• 2 slice prosciutto 

METHOD

PREHEAT the oven to 200°C. 

SCRUB and trim parsnips and core pears. Cut parsnips and pears lengthways into wedges.

LINE an oven tray with baking paper.  

PLACE parsnips and pears on a tray; drizzle with honey and extra virgin olive oil, then add fresh rosemary. Season with salt and freshly ground black pepper; toss to coat.

ROAST for 30 minutes or until parsnips and pears are browned and tender. Add slices of torn prosciutto; roast a further 5 minutes or until crisp.

FOOD TEAM TIP: Serve with roast chicken or turkey. 

Print Recipe

Serves: 4

Total Time: 40 minutes

Ingredients

• 1 kg parsnips
• 460 g pears
• 2 tbsp honey
• 2 tbsp extra virgin olive oil
• 6 small sprigs fresh rosemary
• 2 slice prosciutto 

Instructions

1

Preheat the oven to 200°C. 

2

Scrub and trim parsnips and core pears. Cut parsnips and pears lengthways into wedges.

3

Line an oven tray with baking paper.  

4

Place parsnips and pears on a tray; drizzle with honey and extra virgin olive oil, then add fresh rosemary. Season with salt and freshly ground black pepper; toss to coat.

5

Roast for 30 minutes or until parsnips and pears are browned and tender. Add slices of torn prosciutto; roast a further 5 minutes or until crisp.

Made this delicious side dish ? Tag us @foodandhomesa #cookingwithFH on Instagram

ALSO SEE: Pork pear parsnip sage stew

Pork, pear, parsnip & sage stew

Feature image: Aremedia

Jezza-Rae Larsen

A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.