Recipe of the Week: Orange-Glazed Parsnips, by T.O.


  • 8 to 10 parsnips
  • Water
  • 1 tsp salt
  • 2 Tbsp butter or margarine
  • 2 Tbsp honey
  • 1/2 tsp seasoned salt
  • 1/4 cup orange juice
  • 1/2 tsp grated orange peel


  1. Wash and peel parsnips.
  2. Cut into sticks about 1/4 inch thick.
  3. Cover with water in a crock-pot and add salt.
  4. Cover and cook on high for 2 to 4 hours or until tender.
  5. Drain.
  6. In a saucepan, melt butter, stir in the honey, seasoned salt, orange juice, and peel.
  7. Heat to boiling, and the pour over drained parsnips.

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