Lemon Parsnips and Carrots |
Course : Carrots
Serves: 1 |
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Ingredients:
5 medium parsnips -- peeled and thinly sliced (3 cups) |
4 medium carrots -- peeled and thinly sliced (3 cups) |
2 cups chicken broth |
1/4 cup fresh lemon juice |
33 tablespoons cornstarch |
3 tablespoons water |
2 tablespoons chopped fresh mint leaves |
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Preparation / Directions:
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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