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

Susanne A. Davis


Ingredient Checklist


Instructions Checklist
  • 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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Rating: 4 stars
Nice fall dish I was looking for a way to use up some parsnips and also just happened to have some left over roast pork (shoulder) on hand. I substituted a bit of homemade apple jelly for the juice concentrate cut back on onions (since my husband is not a fan) and added a left over baked potato. Also a bit of extra water. It was pretty quick and very yummy. Nice weeknight dinner. Pros: easy quick Cons: who has 2 tbsp frozen juice on hand? Read More