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Fix-It And Enjoy-It! Healthy Cookbook
Phyllis Pellman Good
These parsnips are especially good with turkey or pork. You can also use the orange glaze over cooked, cubed winter squash or sweet potatoes.
Recipe: Sandra Haverstraw, Hummelstown, PA
Makes 6 servings
Prep Time:
15 minutes
Cooking Time:15 minutes


• 4½ cups parsnips, cut diagonally in 1/2" slices
• 3/4 to 1 cup water
• 2 Tbsp. soft-tub margarine, non-hydrogenated
• 1 Tbsp. honey
• 1/4 cup orange juice
• 1 Tbsp. grated orange peel
• 1/4 tsp. nutmeg


1. Cook parsnips in water in saucepan, about 10 minutes, or until softened.

2. Drain and remove parsnips from pan.

3. Combine remaining ingredients in pan. Heat until margarine and honey are melted and ingredients are heated through.

4. Stir sauce into parsnips.

5. Serve hot.

Per Serving
Calories 134, Protein 1g, Carbohydrates 24g. Total Fat 4g, Saturated Fat 1g, Monounsaturated Fat 1g, Polyunsaturated Fat 2g, Cholesterol 0g, Sodium 63mg, Fiber 5g



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