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    3 pt. Autumn Veggie Medley


    Source of Recipe


    Neris www.angelfire.com/journal/wwrecipes

    List of Ingredients




    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

    Recipe



    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. Serves 6.

    - - - - - - - - - - - - - - - - - - -
    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.

 

 

 

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