Lemon Glazed Carrots And Rutabaga Recipe
Ingredients
4 to 5 medium carrots
1 small rutabaga
1/2 cup water
2 tablespoons butter
1 tablespoon each brown sugar and lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon each dill weed and salt
Directions
Cut carrots and rutabaga into julienne strips about 3 inches long.
Place carrots, rutabaga and water in medium saucepan; cover and cook over medium heat 13 to 15 minutes.
Meanwhile, heat butter, brown sugar, lemon juice, lemon peel, dill weed and salt in small saucepan over medium heat, 2 to 3 minutes.
Add to vegetables and continue cooking 3 to 4 minutes, stirring occasionally or until vegetables are glazed and tender.
Place carrots, rutabaga and water in medium saucepan; cover and cook over medium heat 13 to 15 minutes.
Meanwhile, heat butter, brown sugar, lemon juice, lemon peel, dill weed and salt in small saucepan over medium heat, 2 to 3 minutes.
Add to vegetables and continue cooking 3 to 4 minutes, stirring occasionally or until vegetables are glazed and tender.
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