Lemon Carrots and Rutabaga |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Bernice Larsen of Gretna, Nebraska notes, Ever since I found this recipe in a newspaper, it's become a side dish staple at my house. It's colorful and tasty-and special enough to serve to company. Ingredients:
4 medium carrots, cut into 3-inch julienne strips (about 2 cups) |
1 small rutabaga (10 ounces), peeled and cut into 3-inch julienne strips (about 2 cups) |
1/2 cup water |
2 tablespoons butter |
1 tablespoon brown sugar |
1 tablespoon lemon juice |
1/2 teaspoon grated lemon peel |
1/4 teaspoon dill weed |
Directions:
1. In a large saucepan, combine the carrots, rutabaga and water. Bring to a boil. Reduce heat to medium; cover and cook for 13-15 minutes. Meanwhile, in a small saucepan, combine the remaining ingredients; cook, uncovered, over medium heat for 2-3 minutes or until butter is melted.
2. Drain vegetables; add butter mixture. Cook for 3-4 minutes or until vegetables are glazed, stirring occasionally. Yield: 5 servings.
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