Glazed Parsnips and Pears

Both onion jam and orange marmalade make an impressive glaze for this easy holiday side dish recipe.

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Servings: 6 to 8
Prep Time: 25 mins
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    2   pounds 
    parsnips (6 to 8)
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    1   pound 
    pears (about 3)
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    1/2  of a stick 
    butter (1/4 cup)
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    2   4-inch sprigs 
    fresh rosemary
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    1  13  ounce jar 
    sweet onion jam, roasted garlic and onion jam, or orange marmalade (about 1 cup)
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    Sea salt
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    Cracked black pepper
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    of a lemon

Peel and quarter parsnips lengthwise (if pieces are large at the top, halve larger pieces again lengthwise). In a very large saucepan cook parsnips, covered, in lightly salted boiling water for 5 to 8 minutes or until barely tender; drain. Meanwhile, core pears and cut into thin wedges.
In a very large cast-iron skillet or nonstick skillet cook parsnips and pears in butter over medium heat for 15 minutes or until the pieces turn golden brown, stirring occasionally. Remove leaves from rosemary sprigs. Stir jam and leaves from rosemary sprigs into mixture in skillet. Bring to boiling; reduce heat to medium-low and cook, uncovered, for 15 minutes or until parsnips are tender and glazed, stirring occasionally. Season to taste with salt and pepper. Transfer to a serving platter. Squeeze lemon over mixture before serving. If desired, garnish serving platter with a bundle of fresh herb sprigs. Makes 6 to 8 servings.
Nutrition information
Per Serving: cal. (kcal) 401, Fat, total (g) 9, chol. (mg) 22, sat. fat (g) 4, carb. (g) 81, Monosaturated fat (g) 4, fiber (g) 10, sugar (g) 45, pro. (g) 2, vit. A (IU) 243, vit. C (mg) 28, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 81, sodium (mg) 126, Potassium (mg) 654, calcium (mg) 71, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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