This was delicious! The Kidlet wasn't really a fan, but symbol and I both loved it. It did take longer than planned to cook; I've recorded the original times as written here, but symbol found that it took significantly longer.

We had fairly large parsnips, and found it useful to slice them into planks and then slice those lengthwise into strips with a square cross-section, but if you have smaller parsnips you can probably just plank them as written.

The original recipe calls for shallots. We used red onion & garlic instead and I think I'd stick with that next time, it was great.

Skillet-Roasted Parsnips and Pears

Cook's Country,

Ingredients

• ½ small red onion, minced
• 2 cloves garlic, minced
• 3 tbsp red wine vinegar
• 2 tbsp chopped fresh parsley
• 1 tbsp honey
• ⅛+¼ tsp salt, divided
  
• 1 lb parsnips, peeled
• 1+3 tbsp butter, divided
• 1 pear, halved & cored
• ¼ tsp pepper

Directions

1. Whisk together the onion, garlic, vinegar, parsley, honey, and ⅛ tsp salt in a small bowl to form the dressing; set aside.
2. Trim the ends of the parsnips. Cut in half lengthwise, then slice into 1cm thick planks on bias. If overlarge, cut planks into 1cm×1cm sticks.
3. Combine parsnips, water, 1 tbsp butter, and remaining ¼ tsp salt in a large skillet. Cover and cook over medium-high heat until parsnips are fork-tender, ~6-8 minutes.
   
4. Uncover and cook until water has fully evaporated.
5. Stir in pear and remaining butter, and spread into an even layer. Cook until parsnips are evenly browned, ~6-8 minutes, flipping and redistributing as needed.
6. Remove from heat and stir in pepper and dressing; serve.