Page 78

Tidewater Kitchen GLAZED PARSNIPS Serves 4 1 pound parsnips Cooking spray 1 8-oz. can crushed pineapple 1/2 cup orange juice 2 T. brown sugar 1/2 t. grated orange rind

A Taste of Italy

Preheat oven to 350°. Scrape parsnips and cut into 2-inch pieces; cut each piece into 4 strips. Place parsnips in boiling water to cover, and cook until tender, approximately 10 minutes. Place in a 10 x 6 x 2-inch baking dish coated with cooking spray. Combine undrained pineapple, orange juice, brown sugar and grated orange rind. Pour over parsnips. Bake for 30 minutes, basting occasionally. HONEY RUTABAGA Serves 4 1/2 cup dry white wine 1 T. brown sugar 2 T. honey 2 t. butter 4 cups uncooked rutabaga, peeled and cubed

218 N. Washington St. Easton (410) 820-8281 76

November 2017 ttimes web magazine  

Tidewater Times November 2017