“This came from Better Homes and Gardens All-Time Favorite Vegetable Recipes cookbook. I have not tried this recipe.”
READY IN:
35mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 2 lbs parsnips (10 medium)
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 8 14 ounces canned crushed pineapple
  • 12 teaspoon shredded orange peel
  • 12 cup orange juice
  • 2 tablespoons butter

Directions

  1. Peel and slice parsnips. Cook in a covered pan in a small amount of boiling salted water till tender, 15-20 minutes; drain well.
  2. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: