Pork, Parsnip & Carrot Hash

Pork, Parsnip & Carrot Hash

1 Review
From: EatingWell Magazine, March 1998

Sweet parsnips and carrots are enhanced by tangy molasses in this quick and hearty hash.

Ingredients 2 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup water, divided
  • 2 tablespoons frozen orange juice concentrate
  • 1 tablespoon molasses
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons canola oil
  • 2 onions, chopped
  • 2 cups diced carrots
  • 2 cups diced parsnips
  • 2 large cloves garlic, minced
  • Salt & freshly ground pepper, to taste
  • 6 ounces cooked pork tenderloin, diced (1½ cups)
  • ¼ cup chopped fresh parsley


  • Active

  • Ready In

  1. Combine ¼ cup water, orange juice concentrate, molasses and Worcestershire sauce in a small bowl.
  2. 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 ¾ 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.
  3. 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 information

  • Per serving: 420 calories; 9 g fat(2 g sat); 12 g fiber; 61 g carbohydrates; 27 g protein; 159 mcg folate; 62 mg cholesterol; 30 g sugars; 22,066 IU vitamin A; 73 mg vitamin C; 167 mg calcium; 4 mg iron; 223 mg sodium; 1,765 mg potassium
  • Nutrition Bonus: Vitamin A (441% daily value), Vitamin C (122% dv), Folate (40% dv), Iron (22% dv)
  • Carbohydrate Servings: 4
  • Exchanges: ½ fruit, ½ other carbohydrate, 9½ vegetable, 3 lean meat, 1 fat

Reviews 1

October 31, 2011
profile image
By: EatingWell User
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?
More Reviews