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Braised Parsnips

8 - 10 medium parsnips, quartered
1/4 cup of chicken stock
1 1/2 teaspoons of salt
1/4 cup of butter
1 teaspoon of lemon juice

Put the parsnips in the crock pot with the chicken stock and salt.
Cover and cook on LOW for six to eight hours.
Uncover the crock pot and turn the heat to HIGH setting.
Add the butter and the lemon juice and cook until the butter is melted. Stir to ensure that the parsnips are well coated.
Serves 4 - 6.