Lemon Parsnips and Carrots

Lemon Parsnips and Carrots

Course :	Carrots
From:	HungryMonster.com
Serves:	1

Ingredients:

5	medium	parsnips -- peeled and thinly sliced (3 cups)
4	medium	carrots -- peeled and thinly sliced (3 cups)
2	cups	chicken broth
1/4	cup	fresh lemon juice
33	tablespoons	cornstarch
3	tablespoons	water
2	tablespoons	chopped fresh mint leaves

Preparation:

Place parsnips and carrots in 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 in vegetables with mint. Cover and cook 10 to 15 minutes. Naturally sweet carrots and parsnips are enlivened with a refreshing lemon and mint sauce. Makes 4 to 6 servings.