Orange-glazed Carrots And Parsnips

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Ingredients

  • 2 pounds carrots, cut into 2-inch chunks
  • 1 pound parsnips, peeled and cut into 2-inch chunks
  • 2 tablespoons finely shredded orange peel (set aside)
  • 1 cup orange juice
  • 1/2 cup orange marmalade
  • 1/2 cup vegetable broth
  • 1/4 cup dry white wine
  • 1 tablespoon quick-cooking tapioca, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup snipped fresh parsley
  • 3 tablespoons butter

Description

Quick-cooking Tapioca Helps Thicken Up The Orange-infused Sauce That Coats These Sweet Root Vegetables. For Best Results, Crush The Tapioca Before You Add It To The Cooker.

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