Prep 15 mins
Cook 10 mins
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.
- 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
- 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.
- Stir pears, pecans, brown sugar, and butter into mixture in skillet.
- Cook, uncovered, for 2 to 3 minutes more or until vegetables are glazed.
This would make a great Thanksgiving side dish! Sweet, chewy and crunchy with a nice tang from the OJ. A touch of salt would do this great! Unless you use salt pecans! As for the pecans I did rough chop them. I cut the pear into matchsticks using only one pear (one just because I didn`t read the ingredients right) to match the parsnips and carrots. Loved the sweetness! Garnished with Recipe #102933. Thanks!
Very delicious! I can't have berries or nuts so I left those out. When I put in the pears, they released their juices and what was going to be glaze turned into a sauce. I probably should have reduced it, but I couldn't wait. My guest really enjoyed this dish too. Thank you for a great new way to eat these veges.