Lemon Parsnips and Carrots

[Guest guest]

Lemon Parsnips and Carrots

Makes 4-6 servings

 

5 to 5 parsnips, peeled and thinly sliced (3 cups)

4 to 5 carrots, peeled and thinly sliced (3 cups)

2 cups chicken broth

1/4 cup fresh lemon juice

3 tbsp. cornstarch

3 tbsp. water

2 tbsp. chopped fresh mint leaves

 

Place parsnips and carrots in slow cooker. Pour in broth

and lemon juice. Cover and cook on high 2-4 hrs. or

until vegetables are tender. In a small bowl, dissolve

cornstarch in water; stir into vegetables with mint.

Cover and cook 10-15 min.

 

Mable Hoffman's Crockery Cookery