ORANGE-GLAZED CARROTS AND PARSNIPS

ORANGE-GLAZED CARROTS AND PARSNIPS image

Yield 10

Number Of Ingredients 12

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

Steps:

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. 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