Parsnip and Pear Compote

A side dish that is a combination of sweet & savory

Here's an interesting side dish that is a combination of sweet and savory - a perfect accompaniment for roast chicken or turkey.
(From The Idiot's Guide to High Fiber Cooking)
This recipe makes 4 servings (2/3 cup) and takes 15 minutes prep time and 30 minutes cooking time.

Ingredients:
4 medium parsnips, peeled and diced
2 tablespoons unsalted butter (you can substitute olive oil or a light flavored vegetable oil)
2 firm Bosc pears, cored and diced
2 tablespoons cream (you can substitute almond milk, or rice milk) 
Salt
Pinch ground allspice

Instructions:
Place the parsnips in a medium saucepan, cover with cold water and bring to a boil over high heat.
Reduce the heat to medium-low and simmer for about 20 minutes, or until fork tender.
Drain and set aside.
Meanwhile in a medium skillet, over medium-low heat, melt the butter.
Add the pears and cook, stirring often, for 5 minutes or until softened, but still a bit firm.
Add the cooked parsnips to the skillet and stir in the cream, salt and allspice. 
Continue cooking, mashing some parsnips with the back of a fork, for about 5 minutes.
Stir well to combine and serve immediately.