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Lemon-Dill Parsnips and Turnips
Makes 8 to 10 servings.

Cooking Time: LOW 3 to 4 hours or HIGH 1 to 3 hours

Ingredients

2 - cups chicken broth
4 - Tablespoons dried dill weed
1/4 - cup scallions, chopped
1 - teaspoon garlic, minced
4 - Tablespoons lemon juice
3 - parsnips, peeled and slices into 1/2-inch sticks
4 - turnips, peeled and slices into 1/2-inch sticks
4 - Tablespoons cornstarch
1/4 - cup water

Directions

  • Into slow cooker, pour chicken broth.
  • Add the dill weed, scallions, garlic, and lemon juice.
  • Mix.
  • Now, add the parsnips and turnips.
  • Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 to 3 hours.
  • Near the end of cooking time, in a mixing bowl, dissolve cornstarch in water.
  • Stir into slow cooker.
  • Set on HIGH and cook for 15 minutes or until stock thickens.

 
 
 
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