Cooking with Pete and Barb Marczyk: Creamy parsnips and pears

Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast.

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.)

For more from Pete, Barbara and Marczyk Fine Foods, visit the market website. And be sure to check out Pete's blog.

KEEP WESTWORD FREE... Since we started Westword, it has been defined as the free, independent voice of Denver, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Lori Midson
Contact: Lori Midson