It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Slow Cooker Glazed Parsnips
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- #22191
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
9 medium parsnips
water
1 teaspoon salt
2 tablespoons butter
2 tablespoons honey
1/2 teaspoon seasoned salt
1/4 cup orange juice
1/2 teaspoon orange peel, grated
directions
Wash and peel parsnips. Cut into sticks about 1/4-inch thick. Cover with water in a crock pot. Add salt. Cover and cook on high for 2-4 hours or until tender. Drain.
Meanwhile, in saucepan, melt butter, then stir in honey, seasoned salt, orange juice and peel. Heat to boiling.
Pour over drained parsnips.
added by
supersalad
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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