Ingredients Jump to Instructions ↓

  1. 6 small red potatoes, quartered

  2. 1 medium rutabaga, peeled and cut into 1-inch cubes

  3. 3 medium carrots, cut into 1/2-inch slices

  4. 1 medium turnip, peeled and cut into 1-inch cubes

  5. 1 to 2 medium parsnips, peeled and cut into 1/2-inch slices

  6. 1 medium onion, cut into eighths GLAZE:

  7. 1 tablespoon butter

  8. 3 tablespoons brown sugar

  9. 1 teaspoon cornstarch

  10. 1/4 cup water

  11. 3 tablespoons lemon juice

  12. 1/2 teaspoon dill weed

  13. 1/8 teaspoon pepper

  14. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Place potatoes and rutabaga in a large saucepan; cover with water. Add salt. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Add remaining vegetables; return to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender; drain. For glaze, melt butter in a small saucepan; stir in brown sugar and cornstarch. Stir in the water, lemon juice, dill, pepper and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetables and toss to coat. Yield: 8 servings.


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