Glazed Parsnips and Carrots
Recipe from
Better Homes and Gardens
Cranberries and ginger perk up the flavor of parsnips and carrots in this glazed side dish recipe.
Servings:
Makes 6 servings
Total Time:
20 mins
Ingredients
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8 ouncesparsnips, cut into thin bite-size strips (2-1/4 cups)see savings
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8 ouncescarrots, cut into thin bite-size strips (2-1/4 cups)see savings
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3/4 cuporange juicesee savings
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1/3 cupdried cranberriessee savings
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1/2 teaspoonground gingersee savings
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2firm ripe pears; peeled, if desired; and slicedsee savings
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1/3 cuppecan halvessee savings
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3 tablespoonspacked brown sugarsee savings
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2 tablespoonsbutter or margarinesee savings
Directions
1.
In a large nonstick skillet combine parsnips, carrots, orange juice, dried cranberries, and ginger. Bring to boiling; reduce heat to medium. Cook, uncovered, for 7 to 8 minutes or until vegetables are crisp-tender and most of the liquid has evaporated, stirring occasionally.
2.
Stir pears, pecans, brown sugar, and butter into mixture in skillet. Cook, uncovered, for 2 to 3 minutes more or until vegetables are glazed.
3.
Makes 6 servings
Nutrition information
Calories 200, Total Fat 9 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 2 g, Cholesterol 11 mg, Sodium 59 mg, Carbohydrate 31 g, Total Sugar 15 g, Fiber 5 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 41%, Calcium 4%, Iron 5%. Exchanges: Vegetable 1.5, Fruit 1, Starch .5, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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