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

Susanne A. Davis
Source: EatingWell Magazine, March 1998


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

419.6 calories; protein 26.9g 54% DV; carbohydrates 61.3g 20% DV; exchange other carbs 4; dietary fiber 12.4g 50% DV; sugars 30.1g; fat 8.6g 13% DV; saturated fat 1.5g 8% DV; cholesterol 62.1mg 21% DV; vitamin a iu 22065.7IU 441% DV; vitamin c 72.9mg 122% DV; folate 158.9mcg 40% DV; calcium 167.3mg 17% DV; iron 3.7mg 20% DV; magnesium 125.2mg 45% DV; potassium 1765.3mg 49% DV; sodium 222.6mg 9% DV; thiamin 1.1mg 112% DV.

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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