Directions:
- Peel and slice parsnips. Cook in a covered pan in a small amount of boiling salted water till tender, 15-20 minutes; drain well.
- In large saucepan blend brown sugar, cornstarch, and 3/4 teaspoon salt; stir in undrained pineapple, orange peel, and orange juice. Cook and stir till thickened and bubbly. Add butter; stir till melted. Add parsnips to sauce. Cover and simmer 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.06 Kcal (620 kJ) | ||
| Calories from fat | 25.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 12.94mg | 1% | |
| Potassium | 496.75mg | 11% | |
| Total Carbs | 29.93g | 10% | |
| Sugars | 13.33g | 53% | |
| Dietary Fiber | 5.98g | 24% | |
| Protein | 1.62g | 3% | |
| Vitamin C | 29.8mg | 50% | |
| Iron | 1.2mg | 6% | |
| Calcium | 50.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 89.63 Kcal (375 kJ) | ||
| Calories from fat | 15.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.74g | 4% | |
|---|---|---|---|
| Cholesterol | 4.62mg | 3% | |
| Sodium | 7.83mg | 1% | |
| Potassium | 300.72mg | 11% | |
| Total Carbs | 18.12g | 10% | |
| Sugars | 8.07g | 53% | |
| Dietary Fiber | 3.62g | 24% | |
| Protein | 0.98g | 3% | |
| Vitamin C | 18.1mg | 50% | |
| Iron | 0.7mg | 6% | |
| Calcium | 30.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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