| | Lemon Parsnips & Carrots
5 to 6 parsnips, peeled and thinly sliced ( 3 cups)
4 to 5 carrots, peeled and thinly sliced ( 3 cups)
2 cups of chicken broth
1/4 cup of fresh lemon juice
3 tablespoons of cornstarch
3 tablespoons of water
2 tablespoons of chopped fresh mint leaves
Place parsnips and carrots in a 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 into vegetables with mint. Cover and cook 10 to 15 minutes. Makes 4 to 6 servings
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Basic-Recipes.com
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