 | | Directions |
- Peel parsnips and slice 1/2 to 3/4 inch thick. Make slices as uniform in thickness as possible. Large parsnips can be split lengthwise before slicing.
- Mix oil and soy sauce in slow cooker. Toss parsnips in this mixture--using your hands is the most effective way to get all surfaces coated.
- Cover and cook on HIGH setting until tender about 3 to 4 hours. Time will vary, depending on the slow cooker.
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Container: Slow Cooker
Servings: 4
|  | | Ingredients | | - | | 1 pound parsnips |
| - | | 2 tablespoons olive or canola oil |
| - | | 1 tablespoon soy sauce |
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