Carrots and Rutabagas with Lemon and Honey |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Lemon juice adds refreshing flavor to earthy root vegetables. Ingredients:
1 1/4 pounds rutabagas, peeled, cut into matchstick-size strips |
1 pound carrots, peeled, cut into matchstick-size strips |
1/4 cup (1/2 stick) butter |
1/4 cup fresh lemon juice |
3 tablespoons honey |
1 teaspoon grated lemon peel |
1/2 cup chopped fresh chives |
Directions:
1. Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.
2. Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.
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