Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
  33      tablespoons   cornstarch
   3      tablespoons   water
   2      tablespoons   chopped fresh mint leaves

Preparation:

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.