While they may not get as much attention as their botanical cousin, the apple, pears can be a sophisticated seasonal addition to any diet.
Like apples, pears have noteworthy fiber content (six grams, most of which is found in the skin), and they’re a good source of immune-supporting vitamin C. Pair pears with a warm bowl of oatmeal, a nutty salad, or a piece of Brie for a memorable meal; they can also be roasted, poached, or grilled for a sweet treat.
Susan Gilmore's Turnips and Pears
4
side servingsIngredients
- 3
turnips
- 3
firm pears
- 2 Tbsp.
unsalted butter
- 2
shallots, sliced thin
- 1 cup
walnut halves
Salt, to taste
Ground black pepper, to taste
Fresh lemon juice or balsamic vinegar, to taste (optional)
Chopped fresh parsley or sprigs of thyme, for garnish
Directions
Peel and cube the turnips. Core the pears, halve them, and cut into 1/4-inch thick slices.
Melt the butter in an iron skillet and sauté the turnips until golden and crisp, about 6-8 minutes. Add the shallots and sauté for another minute. Add the pears and sauté, tossing the mixture several times, for another 3 minutes. Add the walnuts and sauté for another minute. Season with salt and pepper.
At this stage, if you like, drizzle with either fresh lemon juice or a rich balsamic vinegar. Garnish with chopped parsley or sprigs of fresh thyme. Serve and enjoy!
Did you know?
- There are more than 3,000 varieties of pears worldwide, but only a handful are grown in the United States – mainly in Oregon and Washington. We recommend Bartletts for snacking and canning, Anjous sliced fresh for salads, and Boscs for baking and poaching!
Susan Gilmore, a Southside resident, loves cooking and good food. Susan says, “I adapted this recipe from an entry in The New Basics Cookbook. It incorporates two very different favorites, pears and turnips, and makes for one very delicious dish!”
