- 1 pound [454 g] parsnips, cut into small sticks
- 1 tablespoon [15 mL] lemon juice
- 2 tablespoons [30 g] butter or margarine
- 6 tablespoons [90 mL] water
- 2 tablespoons [30 mL] brown sugar
- 2 teaspoons [10 mL] cornstarch
- 1 [13 1/2-ounce / 376-mL] can crushed pineapple, with juice
- 1 teaspoon [5 mL] grated orange rind
- Salt
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- Immediately sprinkle parsnip sticks with lemon juice, to keep sticks from darkening.
- Transfer parsnip sticks into a bowl; mix in butter or margarine and half of water.
- Cover; microwave on 'MAXIMUM' for 8 to 9 minutes, stirring twice; set aside.
- Mix together brown sugar and cornstarch; stir in remaining water.
- Mix in crushed pineapple and juice and grated orange rind; salt to taste.
- Microwave, uncovered, on 'MAXIMUM', for 5 to 6 minutes or until thick, stirring at half-time and then at every minute.
- Drain reserved parsnip sticks; coat with pineapple sauce and serve.
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