Roasted Pear Potato And Watercress Puree With Toasted Walnuts Recipes

PAN-ROASTED PEAR SALAD WITH WATERCRESS, PARMESAN AND PECANS

Steps:

• The success to the best salads is to first chill your serving plates. Place salad plates or bowls in the refrigerator while preparing. Simple as that.
• Toss the pears, 2 teaspoons of the sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl.
• Heat 2 teaspoons oil in a large skillet over medium-high heat until shimmering. Add the pears cut side down in a single layer and cook until golden brown, 2 to 4 minutes. Using a small spatula or fork, tip each pear onto its second cut side; continue to cook until the second side is light brown, 2 to 4 minutes longer. Turn off the heat, leave the skillet on the burner and add 2 tablespoons of the balsamic vinegar; gently stir until the vinegar becomes glazed and coats the pears, about 30 seconds. Transfer the pears to a large plate and let cool to room temperature, about 45 minutes. Cut each pear quarter crosswise into 1/2 inch pieces.
• Whisk the remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, remaining 2 tablespoons plus 1/2 teaspoon sugar and shallot together in a large bowl; season with salt and pepper. Add the lettuce, watercress and cooled pears to the bowl; toss and adjust the seasoning with salt and pepper to taste. Divide the salad among individual chilled plates; top each with portions of the cheese and nuts.

ROASTED PEARS WITH BLUE CHEESE AND WALNUTS

Steps:

• Preheat oven to 375 degrees F.
• Arrange the pears, cut side up, on a baking sheet.
• Drizzle with olive oil and sprinkle with salt and pepper.
• Strip the leaves from the thyme branches and sprinkle over the pears.
• Bake 20 minutes, then remove from oven and spoon a generous teaspoon of crumbled cheese in the center of each pear half.
• Return to oven and roast until they are tender and cheese is soft, about 10 minutes.
• Meanwhile, put the walnuts on another baking sheet and toast in the oven until golden brown and fragrant, about 5 minutes; chop.
• When the pears are cooked, transfer them to a serving plate and sprinkle with toasted walnuts.
• Serve hot.

ROASTED PARSNIP AND PEAR SOUP

Steps:

• Preheat oven to 425°. Place parsnips in a greased 15x10x1-in. baking pan; toss with oil, nutmeg, salt and pepper. Roast 25 minutes. Stir in pears; roast 15-20 minutes longer or until tender, stirring occasionally., In a Dutch oven, heat butter over medium-high heat. Add leeks, celery and shallots; cook and stir 4-6 minutes or until tender. Stir in parsnip mixture, broth, maple syrup, bay leaf and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat; cool slightly., Remove bay leaf from soup. Process soup in batches in a blender until smooth; return to pan. Stir in cream; heat through. , For topping, in a large skillet, heat butter over medium-high heat. Add remaining ingredients; cook and stir 2-4 minutes or until pears are crisp-tender. Top servings with sliced pears.

ROASTED-PEAR-POTATO-AND-WATERCRESS PUREE WITH TOASTED WALNUTS

Steps:

• Preheat oven to 450 degrees. Place the potatoes on a baking sheet and roast for 20 minutes. Peel, halve and core the pears. Place the pears on the baking sheet with the potatoes and roast until the potatoes and pears are soft, about 40 minutes.
• Meanwhile, bring a pot of water to a boil. Add the watercress and blanch for 1 minute. Drain well. Place the watercress and the pears in a food processor and process until smooth, stopping to scrape down the sides of the bowl.
• Cut the potatoes in half lengthwise and scoop out the flesh. Pass the potato through a ricer into a medium-size bowl. Stir the pear mixture into the potato until smooth. Season with the salt and pepper to taste. Divide among 4 plates and sprinkle with the toasted walnuts. Serve immediately.