Instructions: 1. Prepare the gremolada style garnish: mince the parsley, fennel seed, zest and a pinch of salt and pepper together. Set aside.

2. Peel the parsnips and cut into 1/2-inch chunks. Core the large parsnips before cutting. (see tip) Cook in boiling salted water until soft (5 minutes). Refresh in ice water. Drain and towel dry.

3. Trim the leek; slice lengthwise; rinse well. Towel dry. thinly slice.

4. Heat ghee and oil in a nonstick sauce pan. Add the leek, a pinch each of salt and pepper. Saute until soft using medium heat setting. Increase the heat and add the parsnips. Stir to coat with the oils and cook until lightly browned (2 to 3 minutes).

5. Add the pear, ginger if using, tarragon, honey and vegetable stock. Boil briskly until the liquid in the pan reduces to a thick glaze, about 2 minutes. Remove from heat. Add almonds and parsley mixture. Stir. Serve at once.

TIP - Small, young parsnips are tender. Larger parsnips will probably have a tough woody core that needs to be removed. You can see the core when you cut open the parsnips. To remove the core, quarter the parsnips lengthwise and then use a paring knife to shave off the portion of the core that is attached to each quarter.

Serving Ideas : Toss with pasta and top with crumbled feta or blue cheese.

NOTES : Parsnips can be glazed in a saute pan. Preparation is fast so get all the ingredient ready before starting. A small amount of the parsley minced with fennel and orange marries well with the tarragon and honey of the parsnips. Ginger adds sharpness and could be omitted. Overall a sweet-savory dish with intriguing hint of licorice. Would go well with curry flavored pasta which comes eggless.

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