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 hours (high)

Orange-Glazed Carrots and Parsnips

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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; stir 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, stirring in orange peel, parsley and butter for the last 30 minutes of cooking.
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Nutrition Facts (Orange-Glazed Carrots and Parsnips)

  • Per serving:
  • 159 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 1 g monounsaturated fat ),
  • 9 mg chol. ,
  • 265 mg sodium ,
  • 31 g carb. ,
  • 5 g fiber ,
  • 18 g sugar ,
  • 2 g pro.
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