Orange-Glazed Parsnips (crock pot)
rec.food.cooking/OddlyEnuff
Servings: 5

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

Wash and peel parsnips. Cut into sticks about 1/4-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.