Yield: 5 Servings
|½ teaspoon||Seasoned salt|
|¼ cup||Orange juice|
|½ teaspoon||Orange peel -- grated|
Wash and peel parsnips. Cut into sticks about ¼-inch thick. Cover with water in slow-cooking pot; add salt. Cover and cook on high for 2 to 4 hours or until tender. Drain. Meanwhile, in saucepan, melt butter, stir in honey, seasoned salt, orange juice, and peel. Heat to boiling. Pour over drained parsnips.
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