Lemon Parsnips and Carrots

Course : Carrots
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Carrots Recipes