Winter Vegetables with Horseradish Dill Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Ingredients:
6 pounds small red potatoes, quartered and reserved in a bowl of cold water |
3 pounds brussel sprouts, trimmed and halved |
1 1/2 pounds parsnips, peeled and cut into 2-inch sticks |
1 1/2 pounds carrots, peeled and cut diagonally 1 inch thick |
1 1/2 pounds small turnips, peeled and cut into sixths |
3 sticks (1 1/2 cups) unsalted butter |
1/3 cup drained bottled horseradish |
1/3 cup cider vinegar |
1/3 cup minced fresh dill |
Directions:
1. In a large vegetable steamer set over boiling water steam separately the potatoes, the Brussels sprouts, the parsnips, the carrots, and the turnips for 8 to 12 minutes, or until they are just tender. In a saucepan melt the butter over moderate heat, stir in the horseradish, the vinegar, the dill, and salt and pepper to taste, and in a large baking pan toss the vegetables with the butter mixture. Keep the vegetables warm, covered, in a 200°F. oven.
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