Autumn Medley

Autumn Medley

 

8 ounces parsnips, peeled and cut into thin bite-size strips (2-1/4 cups)

8 ounces carrots, peeled and 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 and cut into 1/2-inch slices
• 1/3 cup pecan halves
• 3 tablespoonsbrown sugar
• 2 tablespoons margarine or butter

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. Add pears, pecans, brown sugar, and margarine or butter to mixture in skillet; stir. Cook, uncovered, for 2 to 3 minutes more or until vegetables are glazed. Makes 6 servings.