2 lbs. parsnips (10 medium)
2 tbsp. brown sugar
1 tbsp. cornstarch
1 (8 1/4 oz.) can crushed pineapple
1/2 tsp. shredded orange peel
1/2 c. orange juice
2 tbsp. butter

Peel and slice parsnips. Cook in small amount of boiling, salted water until tender, about 15 minutes. Drain. In large saucepan blend sugar, cornstarch and 3/4 tsp. salt, stir in undrained pineapple, orange juice and orange peel. Cook and stir until thick and bubbly. Add butter, stir until melted. Add parsnips. Cover and simmer 5 mins.

Serves 6 - 8.