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Glazed Parsnips and Carrots

Makes: 6 servings
Start to Finish 20 mins
Glazed Parsnips and Carrots
Ingredients
  • 8  ounces  parsnips, cut into thin bite-size strips (2-1/4 cups)
  • 8  ounces  carrots, cut into thin bite-size strips (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 margarine
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 Facts (Glazed Parsnips and Carrots)
  • Servings Per Recipe 6,
  • cal. (kcal) 200,
  • Fat, total (g) 9,
  • chol. (mg) 11,
  • sat. fat (g) 3,
  • carb. (g) 31,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 5,
  • sugar (g) 15,
  • pro. (g) 2,
  • vit. A (IU) 8503,
  • vit. C (mg) 24,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • sodium (mg) 59,
  • Potassium (mg) 407,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Vegetables () 2,
  • Fruit () 1,
  • Starch () 1,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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