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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  elegant sides for Christmas Dinner
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elegant sides for Christmas Dinner
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Jane
Monday, December 30, 2013, 5:14pm Report to Moderator Report to Moderator

Kyosha Nim
Posts: 4,383
Gender: Female
Location: Metrowest Boston, MA
Age: 72
Patty,
That sounds delicious.  I've been into parsnips lately and I think the pears would add just the right type of sweetness.
I'll have to give that a try - thanks and Happy New Year!
J
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jayneeo
Wednesday, January 1, 2014, 3:38am Report to Moderator Report to Moderator

Rh- Gatherer
Kyosha Nim
Posts: 6,778
Gender: Female
Location: San Jose, CA
Age: 69
Oh, Patty, and Jane...yes, it sounds just delicious!

And San J, I served (who cares, now? but...) Potatoes Dauphinois, (learned the name last year from cajun)....steamed broccoli florets with butter, and a salad of baby arugula (from the yard) with dried cranberries, grated carrots, and a slightly sweet dressing with toasted sesame oil. Dessert was quince crisp with vanilla ice cream. OK, DH had cooked the quince days before, you have to cook it a long time to get the bitter out....then he made a syrup...etc. All was good! And thanks for asking.
Happy New Year, by the way!
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BluesSinger
Wednesday, January 1, 2014, 1:44pm Report to Moderator Report to Moderator

Swami Following HUNTER
Ee Dan
Posts: 1,489
Gender: Female
Location: Bellingham, WA
Age: 58
Here's a Parsnip and Pear without the Cream:

http://www.bonappetit.com/recipe/pear-and-parsnip-pur-e

Here's the one with Cream:

http://www.marthastewart.com/867995/parsnip-and-pear-puree

yes cream is not listed on my Swami but I've noticed when I ingest it, my joints hurt.. so that's a sign for sure that's most likely an AVOID for me.     I'd need to use Almond Milk.

I think I'll try this one:

http://www.delish.com/recipefinder/creamy-parsnips-pears-recipe-9834
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san j
Wednesday, January 1, 2014, 11:26pm Report to Moderator Report to Moderator

Nomadess
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Location: San Francisco, California, USA
Quoted from jayneeo
And San J, I served (who cares, now? but...) Potatoes Dauphinois, (learned the name last year from cajun)....steamed broccoli florets with butter, and a salad of baby arugula (from the yard) with dried cranberries, grated carrots, and a slightly sweet dressing with toasted sesame oil. Dessert was quince crisp with vanilla ice cream. OK, DH had cooked the quince days before, you have to cook it a long time to get the bitter out....then he made a syrup...etc. All was good! And thanks for asking.

I think this is a group that cares about such things.



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