Ingredients Jump to Instructions ↓

  1. 5 medium carrots

  2. 1 medium rutabaga

  3. 1/2 cup chicken broth

  4. 2 tablespoons butter

  5. 1 tablespoon brown sugar

  6. 1 tablespoon lemon juice

  7. 1/2 teaspoon grated lemon peel

  8. 1/4 teaspoon dill weed Dash salt

Instructions Jump to Ingredients ↑

  1. Cut carrots and rutabaga into 3-in. x 1/4-in. strips. Place in a saucepan; add broth. bring to a boil. Reduce heat; cover and cook for 13-15 minutes or until tender. Do not drain. Meanwhile, in a small saucepan, combine the remaining ingredients; cook and stir for 3 minutes. Add to vegetables; cook, uncovered, 3-4 minutes longer or until vegetables are glazed, stirring gently. Yield: 6 servings.


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