 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
Meet the Cook: Equally good with pork or beef roast - or with a Thanksgiving turkey - this dish is one my husband of 36 years requests at least once a month. We have four grown children, six grandchildren and a seventh due in November. -Marilyn Smudzinski, Peru, Illinois Ingredients:
6 small red potatoes, quartered |
1 medium rutabaga, peeled and cut into 1-inch cubes |
1/2 teaspoon salt |
3 medium carrots, cut into 1/2-inch slices |
1 medium turnip, peeled and cut into 1-inch cubes |
1 to 2 medium parsnips, peeled and cut into 1/2-inch slices |
1 medium onion, cut into eighths |
glaze: |
1 tablespoon butter |
3 tablespoons brown sugar |
1 teaspoon cornstarch |
1/4 cup water |
3 tablespoons lemon juice |
1/2 teaspoon dill weed |
1/8 teaspoon pepper |
1/2 teaspoon salt |
Directions:
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.
2. Add remaining vegetables; return to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender; drain.
3. 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.
4. Pour over vegetables and toss to coat. Yield: 8 servings.
|
|