12 medium parsnips, pared
1 C crushed pineapple, undrained
1/2 C orange juice
1/2 tsp salt
2 tbsp butter
1/2 tsp grated orange peel
2 tbsp brown sugar
Cook parsnips in a small amount of boiling, salted water until tender and drain. Split lengthwise and place in a baking dish. Combine remaining ingredients and pour over the parsnips. Dot with butter and bake at 350 degrees for 30 – 35 minutes, basting occasionally. Serves 6 – 8 people.
Recipe taken from: Eleanor’s Recipe Collection – Eleanor Hayes, Shawville, QC
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