Orange-Glazed Carrots and Parsnips

Quick-cooking tapioca helps thicken up the orange-infused sauce that coats these sweet root vegetables. For best results, crush the tapioca before you add it to the cooker.

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  • Makes: 10 servings
  • Prep: 25 mins
  • Slow Cook: 8 hrs to 10 hrs (low) or 4 to 5 (high)
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Orange-Glazed Carrots and Parsnips
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
Directions
  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.
  2. 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.
Nutrition Facts (Orange-Glazed Carrots and Parsnips)
    Per serving:
  • 159 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 9 mg chol.,
  • 265 mg sodium,
  • 31 g carb.,
  • 5 g fiber,
  • 18 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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