This recipe is a puree of Bosc pears and parsnips, made snappy by a little citrus zest and ginger. We love this. And you can make it a couple of days ahead.
Ingredients
- 1¾ pounds parsnips unpeeled, trimmed and cut into 1-inch chunks
- 3 bosc pears unpeeled, cored and cut in 1-inch chunks
- 3 tablespoons butter unsalted, small-diced
- 1/2 cup sour cream
- 2 eggs extra-large, lightly beaten
- 3/4 teaspoon orange zest grated
- 3/4 teaspoon ginger ground
- kosher salt
- black pepper freshly ground
Servings:
Instructions
- Preheat the oven to 350 degrees.
- Place the parsnips, pears, and 2 cups of water in a large saucepan and bring to a boil. Lower the heat, cover, and cook for 15 to 20 minutes, until the parsnips and pears are both very tender. With a slotted spoon, transfer them into a food mill fitted with the coarsest blade set over a bowl, and process.
- Meanwhile, combine the butter, sour cream, eggs, orange zest, ginger, 2½ teaspoons salt, and 1 teaspoon pepper in a medium bowl. Whisk in the hot purée, pour it into a 9 x 12 x 1½-inch oval gratin dish, and smooth the top. Bake for 40 to 50 minutes, until slightly puffed and golden on top. Serve hot.
