Autumn Medley (4 PTS)

Recipe Ingredients

1/2		Parsnips - peeledand cut into matchstick strips (2 1/4 cups)
1/2		Carrots - peeled and cut into matchstick strips (2 1/4 cups)
3/4 cup	177ml	Orange juice
1/3 cup	30g / 1.1oz	Dried cranberries
1/2		Ground ginger
3		Brown sugar
2		Margarine or butter
2		Firm ripe pears - peeled and cut into 1/2-inch-thick slices
1/3 cup	48g / 1.7oz	Pecan halves

Recipe Instructions

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.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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