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.
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
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.
Made this delicious side dish ? Tag us @foodandhomesa #cookingwithFH on Instagram
ALSO SEE: Pork pear parsnip sage stew
Feature image: Aremedia
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.
