Cooking Cardiologist Make Great Fall Recipe-Gingered Pears and Parsnips
From Richard Collins MD- The Cooking Cardiologist
This is a wonderful fall harvest recipe (adapted from the Food Network) that combines the sweetness of pears with parsnips. Parsnips may seem like an exotic vegetable that is unfamiliar to many, but what they have to offer your diet is twofold: Their fiber content will make you feel full and their sweet taste will help alleviate hunger pangs. They’re high in soluble fiber, the type that helps lower cholesterol and keep blood sugar on an even keel.
Parsnips are related to carrots and a half a cup of sliced, cooked parsnips has 3 grams of fiber and only 55 calories. They are a good source of vitamin C (11% of the recommended daily allowance), folate (11%), and manganese (10%). Parsnips look like white-yellow carrots, and they boast a delightful flavor sweeter than carrots. In medieval times they had a reputation as an aphrodisiac.
2 Bosc pears
3 sliced parsnips
½ cup each white wine and chicken broth
2 Tbsp Smart Balance
Juice of 1 lemon
Few slices ginger
1 bay leaf
Pinch each of sugar and red pepper flakes
Combine 2 quartered Bosc pears and 3 sliced parsnips in a skillet with 1/2 cup each white wine and chicken broth, 2 tablespoons Smart Balance, the juice of 1 lemon, a few slices ginger, 1 bay leaf and a pinch each of sugar and red pepper flakes. Partially cover and boil until the liquid evaporates and the pears brown, about 20 minutes. Stir in a splash of water.
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