12 medium parsnips, washed & peeled
250 ml crushed pineapple, undrained 1 cup
125 ml orange juice 1/2 cup
salt to taste
2 ml grated orange rind 1/2 tsp
25 ml brown sugar 2 tbsp
25 ml butter or margarine 2 tbsp
Cook parsnips in small amount of boiling water until tender, approximately 25 to 30 minutes. Cool slightly; split parsnips lengthwise. Place in baking dish. Combine next 5 ingredients and pour over parsnips. Dot with butter. Bake in 350 F (180 C) oven for 30 to 35 minutes. Baste occasionally.
Serves 6