6 parsnips, sliced
45 ml butter or margarine 3 tbsp
50 ml brown sugar, firmly packed 1/4 cup
1 ml salt 1/4 tsp
50 ml cider vinegar 1/4 cup
45 ml orange juice 3 tbsp
Cook parsnips until tender. Lower heat; simmer 20 minutes or until tender but firm. Melt butter in medium saucepan. Stir in remaining ingredients. Bring to a boil. Add parsnips and cook over heat, spooning pan liquid over, about 5 minutes or until well glazed.
Serves 4