* Exported from MasterCook *
Autumn Medley
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sides 3 Points Per Serving
Amount Measure Ingredient -- Preparation Method
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1/2 pound parsnips -- peeled and cut into matchstick strips (2 1/4 cups)
1/2 pound carrots -- peeled and cut into matchstick strips (2 1/4 cups)
3/4 cup orange juice
1/3 cup dried cranberries
1/2 teaspoon ground ginger
3 tablespoons brown sugar
2 tablespoons butter or margarine
2 pears -- firm, ripe and cut into 1/2 inch thick slices
1/3 cup pecan halves
In a large nonstick skillet combine parsnips, carrots, orange juice, cranberries, and
ginger. Bring to boiling; reduce heat to medium. Cool uncovered, for 7 to 8 minutes or until
vegetables are crisp- tender and most of the liquid is evaporated, stirring occasionally. Add
brown sugar, margarine or butter, pears, and pecan halves. Cook, uncovered, for 2 to 3 minutes
more or until vegetables and fruits are glazed.
Description:
"3 Points Per Serving"
Source:
"Neris"
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Per serving: 177 Calories (kcal); 8g Total Fat; (39% calories from fat); 2g Protein;
26g Carbohydrate; 10mg Cholesterol; 56mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
NOTES : The parsnips and carrots can be cut into 1/4-inch slices, if you prefer.