Slow cooker candied parsnips recipe

We're still in the hungry gap here in the UK when spring is definitely on its way but the only seasonal veg is the end of what was stored over the winter.

We love parsnips in this house anyway but if you want to taste the true essence of pasnip, then cooking them like this may be just the ticket, especially if you're a bit sick of them roasted or mashed after so many months of winter veg.

Ingredients for 4:

6 parsnips, peeled
1/2 cup (about 120 g) of brown sugar, firmly packed
1 tsp salt
1/2 cup / 120 ml orange juice
1 tsp grated orange rind
4 tbsp butter

Directions:

Grease the insides of your slow cooker. You'll thank me later.

Add all of the ingredients to the slow cooker and combine well. A qucik stir 15 minutes into cooking won't go amiss either once the butter has melted but it's not crucial.

Cook on High for 7-8 Hours.

Verdict:

Awesome. A deep but not inappropriately sweet taste, I guess balanced out by the orange notes. The parsnips still had some bite to them but no crispiness. These woul d be great with roast meats, sausages or alongside some cold ham.