Sweet parsnips and carrots are enhanced by tangy molasses in this quick and hearty hash. Source: EatingWell Magazine, March 1998

Susanne A. Davis



  • Combine 1/4 cup water, orange juice concentrate, molasses and Worcestershire sauce in a small bowl.

  • Heat oil in a large cast-iron skillet over medium-high heat. Add onions, carrots and parsnips; saute until vegetables are browned in spots, 5 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Stir in remaining 3/4 cup water and cook, scraping up any browned bits, until liquid is absorbed and vegetables are tender, 2 to 4 minutes. Season with salt and pepper.

  • Stir in pork and orange juice mixture and cook until pork is heated through and sauce has thickened slightly, about 2 minutes. Stir in parsley and adjust seasoning with salt and pepper. Serve immediately

Nutrition Facts

420 calories; 8.6 g total fat; 1.5 g saturated fat; 62 mg cholesterol; 223 mg sodium. 1765 mg potassium; 61.3 g carbohydrates; 12.4 g fiber; 30 g sugar; 26.9 g protein; 22066 IU vitamin a iu; 73 mg vitamin c; 159 mcg folate; 167 mg calcium; 4 mg iron; 125 mg magnesium; 1 mg thiamin;

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