Posted By Newfie2007.

Ingredients.

3 lb. parsnip
1 lg. navel orange
boiling water
1/4 tsp. ground ginger
1/2 tsp. salt
1/4 cup. butter or marmalade
1/4 cup. water


Wash parsnip under cold running water, trim ends and peel. Cut thin end of each parsnip into 3 inch long pieces. Cut think end of each parsnip lengthwise into quarters, cut quarters into 3 inch long pieces. This can all be done a day ahead. Using a very sharp serrated knife, cut orange crosswise into 1/4 inch think slices. Set aside. This can also be done a day ahead. Wrap orange slices in plastic wrap and chill. Place parsnips in a large skillet. Add boiling water to measure 1 inch deep. Sprinkle with salt and bring to a boil over high heat. Cover, reduce heat to low and simmer 15 minutes, or until parsnips are just tender. Drain well in a colander. In the same skillet, melt butter over moderate heat, stir in orange marmalade, ginger and 1/4 cup water. Bring to a boil over high heat, stirring constantly. Add parsnips and cook, turning frequently until they are glazed on all sides. Meanwhile, place an oven proof serving dish in a preheated 200 degree F. over to warm. When parsnips are glazed, use a slotted spoon to transfer to the warm serving dish. Cover loosely with aluminum foil and return to oven to keep warm. Place orange slices in liquid remaining in skillet. Over medium heat, cook slices for about 1 minute, turning once, until heated and glazed. Arrange orange slices around parsnips and pour over them syrup remaining in skillet. Makes 8 servings.