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    Lemon Parsnips & Carrots


    Source of Recipe


    hungrymonster.com

    List of Ingredients




    5 parsnips -- peeled and thinly sliced (3 cups), up to 6
    4 carrots -- peeled and thinly sliced (3 cups), up to 5
    2 cups chicken broth
    1/4 cup fresh lemon juice
    3 tablespoons cornstarch (or use arrowroot to thicken)
    3 tablespoons water
    2 tablespoons chopped fresh mint leaves

    Recipe



    Place parsnips and carrots in slow cooker. Pour in broth and lemon juice. Cover and cook on HIGH 2 to 4 hours or until vegetables are tender. In a small bowl dissolve cornstarch in water; stir in vegetables with mint. Cover and cook 10 to 15 minutes. Naturally sweet carrots and parsnips are enlivened with a refreshing lemon and mint sauce. Makes 4 to 6 servings.

 

 

 

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