Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
462
Calories
4g
Protein
12g
Fat
92g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Dates | 1 date (24g) medjool | 66 |
| Orange | 1 medium (131g) | 62 |
| Parsnip | 1/2 cup (78g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Nonfat cooking spray
- 2-1/4 cups medium carrots, peeled and thinly sliced
- 2-1/4 cups parsnips, peeled and thinly sliced
- 2 medium ripe pears, peeled and chopped
- 3/4 cups orange juice
- 1/3 cup dried chopped dates
- 1 teaspoon grated fresh ginger
- 2 tablespoons brown sugar
- 1 tablespoon butter
Directions
1
1.Spray a large skillet with cooking spray. Add carrots, parsnips, pears, orange juice, dates and ginger. Stir to combine. Bring to boiling then reduce heat to simmer, uncovered, for about 7 minutes or until vegetables are crisp-tender.
2
2.Add sugar and butter and stir to coat vegetable mixture. Cook for an additional 2-3 minutes then serve as a side dish.
Recipe sourced from
fandom