* Exported from MasterCook *

                            Autumn Medley

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Sides 3 Points Per Serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  parsnips -- peeled and cut into matchstick strips (2 1/4 cups)
     1/2         pound  carrots -- peeled and cut into matchstick strips (2 1/4 cups)
     3/4           cup  orange juice
     1/3           cup  dried cranberries
     1/2      teaspoon  ground ginger
  3        tablespoons  brown sugar
  2        tablespoons  butter or margarine
  2                     pears -- firm, ripe and cut into 1/2 inch thick slices
     1/3           cup  pecan halves

In a large nonstick skillet combine parsnips, carrots, orange juice, cranberries, and 
ginger. Bring to boiling; reduce heat to medium. Cool uncovered, for 7 to 8 minutes or until 
vegetables are crisp- tender and most of the liquid is evaporated, stirring occasionally. Add 
brown sugar, margarine or butter, pears, and pecan halves. Cook, uncovered, for 2 to 3 minutes 
more or until vegetables and fruits are glazed. 

Description:
  "3 Points Per Serving"
Source:
  "Neris"

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Per serving: 177 Calories (kcal); 8g Total Fat; (39% calories from fat); 2g Protein; 
26g Carbohydrate; 10mg Cholesterol; 56mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 1/2 Fat; 
1/2 Other Carbohydrates

NOTES : The parsnips and carrots can be cut into 1/4-inch slices, if you prefer.