Orange-Glazed Carrots and Parsnips

By mrshermes2002

Ingredients

• 2 pounds carrots, cut into 2-inch chunks
• 1 pound parsnips, peeled and cut into 2-inch chunks
• 2 tablespoons finely shredded orange peel (set aside)
• 1 cup orange juice
• 1/2 cup orange marmalade
• 1/2 cup vegetable broth
• 1/4 cup dry white wine
• 1 tablespoon quick-cooking tapioca, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup snipped fresh parsley
• 3 tablespoons butter

Details

Preparation time 25mins
Adapted from bhg.com

Preparation

Step 1

In a 3-1/2- or 4-quart slow cooker combine carrots and parsnips. In a small bowl combine orange juice, marmalade, broth, wine, tapioca, salt, and pepper. Pour over carrot mixture, toss to coat.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until vegetables are tender. During the last 30 minutes of cooking time, stir in orange peel, parsley and butter.