While this week's pear-and-parsnip recipe comes from Eating Well magazine, Barb says that it was Elaine Granata who convinced her to give it a try. "Granata is a farmer here in Denver, and when I say here in Denver, I mean right across the street from Marczyk's," says Barb, adding that Granata "has a few plots around town, where she grows everything from basil to raspberries for several grocers in town," including Marczyk's. The recipe, notes Barb, "really moves toward fall -- even if today really looks like winter." She recommends pairing the "slightly sweet and savory side dish" with roasted meats.
Creamy Parsnips and Pears
Prep time: 20 minutes Start to finish 50 minutes Serves 8
2 pounds parsnips, peeled and cut into 2-inch pieces 1 large pear (Bartlett or Anjou), peeled, cored and halved/quartered 4 cloves garlic, peeled 1tablespoon butter 2 teaspoons lemon juice ¼ teaspoon salt Freshly ground pepper
1. Place parsnips, pear and garlic in large saucepan ad cover with lightly salted water. Cover, bring to boil; reduce heat and simmer until parsnips are tender and easily pierced with a knife, 20-25 min.
2. Drain and transfer to a food processer. Add butter, lemon juice, salt and pepper; process till completely smooth. Scrape into a serving bowl. (To keep hot, cover with waxed paper, foil, etc., and set bowl into a pan of barely simmering water.)