2 tbsp. butter
2 tbsp. mild flavored oil
3 parsnips, cut into matchsticks
3 carrots, cut into matchsticks
2 tsp. fresh grated ginger
1/2 c. walnut pieces
1/2 c. orange marmalade
1/4 c. orange juice

Melt butter and oil in wok or large skillet; stir-fry the carrots, parsnips, and ginger until crunchy tender, 5 minutes. Stir in walnuts, marmalade, and juice; heat throughout for several minutes. Serves 4.

Parsnips: Root vegetable, looks like an nory carrot, has nutty sweet flavor. Can be used as you do carrots. Look for firm ones with no double knobs or roots. Choose small to medium ones as these are more tender than large ones, which can have woody cores. Stores for 2-3 weeks in refrigerator.