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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Christmas dinner wouldn't be the same without this colorful side dish. We love the interesting combination of vegetables including red potatoes, brussels sprouts and parsnips covered with a zippy sauce. Mary Jane Jones, Williamstown, West Virginia Ingredients:
2 pounds small red potatoes, quartered |
1 pound brussels sprouts, halved |
1/2 pound parsnips, peeled and julienned |
1/2 pound carrots, cut into chunks |
1/2 pound turnips, peeled and cut into chunks |
1/2 cup butter, cubed |
2 tablespoons prepared horseradish |
2 tablespoons cider vinegar |
2 tablespoons snipped fresh dill or 2 teaspoons dill weed |
1/2 teaspoon salt, optional |
1/4 teaspoon pepper |
Directions:
1. Cook vegetables separately in water until tender; drain. Melt butter; stir in remaining ingredients. Combine the vegetables and butter mixture; toss to coat. Yield: 10-12 servings.
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