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Glazed Root Vegetable Medley

2 medium parsnips
4 medium carrots
1 turnip, about 4 1/2 inches around
1/2 cup water
1 tsp. salt
1/2 cup sugar
3 tbsp. butter
1/2 tsp. salt


Clean and peel vegetables. Cut in 1-inch pieces.

Dissolve salt in water in saucepan. Add vegetables and boil for 10 minutes. Drain, reserving 1/2 cup liquid.

Place vegetables in slow cooker. Add liquid.

Stir in sugar, butter, and salt.

Cover. Cook on Low 3 hours.


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