Glazed Parsnips and Carrots |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
I'm forever looking for something new and this is a real hit! The look is really up to date and it delivers flavor that is that is so perfect for fall. Ingredients:
8 ounces parsnips, julienned (2-1/4 cups) |
8 ounces carrots, julienned (2-1/4 cups) |
3/4 cup orange juice |
1/3 cup dried cranberries |
1/2 teaspoon ground ginger |
2 firm ripe pears, peeled, if desired, and sliced |
1/3 cup pecan halves |
3 tablespoons packed brown sugar |
2 tablespoons butter or 2 tablespoons margarine |
Directions:
1. In a large nonstick skillet combine parsnips, carrots, orange juice, dried cranberries, and ginger.
2. Bring to boiling; reduce heat to medium.
3. Cook, uncovered, for 7 to 8 minutes or until vegetables are crisp-tender and most of the liquid has evaporated, stirring occasionally.
4. Stir pears, pecans, brown sugar, and butter into mixture in skillet.
5. Cook, uncovered, for 2 to 3 minutes more or until vegetables are glazed.
|
|