Subj : BH&G 2545
To   : All
From : Dave Drum
Date : Wed Apr 28 2021 20:07:38

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange-Glazed Carrots & Parsnips
 Categories: Vegetables, Citrus, Wine
      Yield: 10 Servings
 
      2 lb Carrots; in 2" chunks
      1 lb Parsnips; peeled, in 2"
           - chunks
      2 tb Fine shredded orange peel
           - (set aside)
      1 c  Orange juice
    1/2 c  Orange marmalade
    1/2 c  Vegetable broth
    1/4 c  Dry white wine
      1 tb Quick-cooking tapioca;
           - crushed
    1/2 ts Salt
    1/4 ts Ground black pepper
    1/4 c  Snipped fresh parsley
      3 tb Butter
 
  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.
  
  Better Homes & Gardens | January 2015
  
  MM Format by Dave Drum - 03 January 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... It is very much in your face food, in a good way.

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