Glazed Parsnips And Carrots - cooking recipe

Ingredients

8 ounces parsnips, julienned (2-1/4 cups)
8 ounces carrots, julienned (2-1/4 cups)
3/4 cup orange juice
1/3 cup dried cranberries
1/2 teaspoon ground ginger
2 firm ripe pears, peeled, if desired, and sliced
1/3 cup pecan halves
3 tablespoons packed brown sugar
2 tablespoons butter or 2 tablespoons margarine

Preparation

In a large nonstick skillet combine parsnips, carrots, orange juice, dried cranberries, and ginger.
Bring to boiling; reduce heat to medium.
Cook, uncovered, for 7 to 8 minutes or until vegetables are crisp-tender and most of the liquid has evaporated, stirring occasionally.
Stir pears, pecans, brown sugar, and butter into mixture in skillet.
Cook, uncovered, for 2 to 3 minutes more or until vegetables are glazed.