Ingredients
2 pounds fresh baby carrots1 medium onion, halved and thinly sliced1/4 cup butter, cubed3 garlic cloves, minced3/4 teaspoon salt1/4 teaspoon pepper1-1/2 pounds medium parsnips2 tablespoons seasoned bread crumbs3/4 cup chopped walnuts, toasted3 tablespoons grated Romano cheese, optional
Preparation
In a 5-qt. slow cooker, combine first six ingredients. Cut parsnips crosswise into 2-in. pieces. Cut thinner pieces in half; cut thicker ones into quarters. Stir into carrot mixture.
Cook, covered, on low until tender, 5-6 hours. To serve, stir in bread crumbs; sprinkle with walnuts and, if desired, cheese.
