October 22, 2012

Recipe and Secret Weapon: Roasted Parsnips and Pears

Roasted parsnips and pears.  Roasted green beans.

My road trip recap will continue shortly -- but first, another fantastic recipe to share!  The greenmarket is full of winter squash, apples and pears, and root vegetables -- but green leafy veggies persist, like all those kales, chard, and I even found string beans.   I decided to roast up a few pans of things, and the result was fantastic -- GERD-friendly and a treat for all senses!

Overall, I handle roasted vegetables very well, never experiencing reflux after eating them.  Maybe the roasting helps my guts digest the fibers.  I know I tend to eat slowly to savor them, and feel relaxed by the soothing aromas and textures.   They are also quick to prepare -- just peel and/or slice, toss on some oil and throw into the oven -- and that's it.   My extreme reflux of the past few weeks is subsiding with mindfulness (eating slowly and small portions), and with my choice of foods -- easy to digest/swallow foods such as this.  

I like the combination of pears and parsnips -- each complements the other in sweetness and texture.  This is a great side for just about anything!  While you're roasting them, prep another pan of green beans, and roast them, too.  An unexpected pleasure.


Serves 2 or more, depending how much you eat!

2 medium parsnips
1 Bosc pear
Olive oil

  1. Preheat oven to 375 degrees.
  2. Peel parsnips and cut into 1/2" (or thinner) slices, on an angle.  
  3. Slice unpeeled pear.   A good method is to slice pear in half, then slice each half along the length of the pear so you get "half-pear" shaped slices.  Not too thick, but not too thin, about 1/2" or less.
  4. Place slices in pan.  No organization needed, just toss them in.
  5. Drizzle 1 tsp olive oil and stir to coat.  A good method is to "massage" the oil in with your fingers.  Add more oil if needed, but keep the oil on the light side.
  6. Roast for 25-35 minutes; depending on your oven and pan, this may take longer or less time.  Check after 15 minutes and "shake" pan to loosen slices.   If necessary, stir with fork or spatula.  If sticking, add a bit more oil and/or a few drops water.  Stir as needed.  
  7. Parsnips and pears are done when fragrant and fork goes through parsnip easily.  The texture should be that of a roasted potato.  

Note: You can roast green beans in the same way.  Trim ends, toss in pan with olive oil, and roast until soft and "caramelized."

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