8 oz. parsnips, cut into thin bite-size strips (2-1/4 c.)
8 oz. carrots, cut into thin bite-size strips (2-1/4 c.)
3/4 c. orange juice
1/3 c. dried cranberries
1/2 tsp. dried ginger
2 firm ripe pears, peeled and sliced
1/3 c. pecan halves (optional)
3 Tbsp brown sugar
2 Tbsp butter
Instructions
In a large nonstick skillet combine parsnips, carrots, orange juice, dried cranberries, and ginger. Bring to boiling then 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.
Stir in pears, pecans, brown sugar, and butter. Cook, uncovered, for 2 to 3 minutes more or until vegetables are glazed.
Originally Submitted
10/1/2013
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