Parsnip Pear Honey Sage Sausage Skillet

Sweet and savory – with a hint of saltiness. CRUNCHY salt. That’s the way I roll. 

THAT’S the way I am. 

Oh yes, ask my family (and my husband). I am sweet, a bit, savory, but also super salty and even crunchy.

 

Enjoy this breakfast, lunch, or dinner skillet – YOUR way – be YOU!

 

Parsnip Pear Honey Sage Sausage Skillet

 

Serve with a lovely Malbec.

 

 

Parsnip Pear Honey Sage Sausage Skillet 

2 Tbs. butter
2 large parsnips, peeled and chopped into sticks
1 medium pear, chopped into sticks (discarding core and seeds)
sea salt and pepper
1 Tbs. raw honey
1 squeeze fresh lemon juice
1/4 tsp. dried sage

8 oz. pork breakfast sausage

1 cup cooked quinoa

2 tsp. dried sage, for garnish

 

In a medium skillet, melt the butter over medium heat.

Add the parsnip slices and season with salt and pepper. 

 

Cover and cook until just beginning to soften (stirring occasionally).

Add the pear sticks and cook, covering again and stirring every so often (add additional salt and pepper). 

 

Caramelize the veggie and fruit sticks.

Drizzle in the honey, remove cover, and cook until all liquid has evaporated. Squeeze in the lemon juice and stir in the dried sage. 

 

Transfer to a plate, cover with foil, and cook the sausage in the same seasoned skillet, until golden brown.

 

Serve the veggie and fruit sauté with the cooked sausage over the cooked quinoa and top with sage.