Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: EatingWell Magazine, March 1998
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Ingredients

Ingredient Checklist

Directions

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

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  • 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; protein 26.9g; carbohydrates 61.3g; dietary fiber 12.4g; sugars 30.1g; fat 8.6g; saturated fat 1.5g; cholesterol 62.1mg; vitamin a iu 22065.7IU; vitamin c 72.9mg; folate 158.9mcg; calcium 167.3mg; iron 3.7mg; magnesium 125.2mg; potassium 1765.3mg; sodium 222.6mg; thiamin 1.1mg.

1/2 fruit, 1/2 other carbohydrate, 9 1/2 vegetable, 3 lean meat, 1 fat

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