Roasted parsnip with pear

Name: Roasted parsnip with pear
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 6 Branch/s Rosemary; 1.2 kg large parsnips; 2 large pears; 2 TABLESPOONS liquid honey; 2-3 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 4 Disc/s Parma ham; baking paper

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

6 Branch/s Rosemary
1.2 kg large parsnips
2 large pears
2 TABLESPOONS liquid honey
2-3 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
4 Disc/s Parma ham
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line baking tray with baking paper.
2
Wash the rosemary and shake dry. Peel the parsnips if necessary. Wash parsnips and pears and cut into quarters lengthwise. Core the pears. Mix everything in a large bowl with honey, oil, salt and pepper. Spread it on the baking tray.
3
Bake in a hot oven for about 30 minutes. Pluck the ham into pieces, spread on top and continue roasting for about 5 minutes until the ham is crispy.
4
The oven vegetables taste great as a main course, e.g. with mashed potatoes or bread and dips like sour cream or hummus. As a side dish, prepare only half the amount and serve with poultry, steaks, chops or fish fillets.