Roasts like beer chicken, leg of lamb, and roast beef need a little sweet-savoury kick to balance out the umami goodness the meat delivers. Parsnip is paired with pear and prosciutto to make a side dish fit for any Sunday lunch. Or, if you’re in the mood for a light lunch, then enjoy it as is.
Parsnip, pear & prosciutto
Ingredients
- 1 kg parsnips
- 460 g pears
- 2 tbsp honey
- 2 tbsp extra virgin olive oil
- 6 small sprigs fresh rosemary
- 2 slice prosciutto
Instructions
Preheat the oven to 200°C.
Scrub and trim parsnips and core pears. Cut parsnips and pears lengthways into wedges.
Line an oven tray with baking paper.
Place parsnips and pears on a tray; drizzle with honey and extra virgin olive oil, then add fresh rosemary. Season with salt and freshly ground black pepper; toss to coat.
Roast for 30 minutes or until parsnips and pears are browned and tender. Add slices of torn prosciutto; roast a further 5 minutes or until crisp.
Made this delicious parsnip, pear & prosciutto side dish? Tag us @foodandhomesa #cookingwithFH on Instagram
Also See: Pork, pear, parsnip & sage stew
Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
