Root Vegetable Medley Recipe
Ingredients
| Red potatoes | 6 Small, quartered | |
| 1 medium rutabaga, peeled and cut into 1-inch cubes | ||
| Salt | 1/2 Teaspoon | |
| 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 | ||
| Butter/Margarine | 1 Tablespoon (GLAZE:) | |
| Brown sugar | 3 Tablespoon (GLAZE:) | |
| Cornstarch | 1 Teaspoon (GLAZE:) | |
| Water | 1/4 Cup (16 tbs) (GLAZE:) | |
| Lemon juice | 3 Tablespoon (GLAZE:) | |
| Dill weed | 1/2 Teaspoon (GLAZE:) | |
| Pepper | 1/8 Teaspoon (GLAZE:) | |
| Salt | 1/2 Teaspoon (GLAZE:) | |
Directions
Place potatoes and rutabaga in a large saucepan; cover with water.
Add salt if desired.
Bring to a boil.
Reduce heat; cover and simmer for 8 minutes.
Add remaining vegetables; return to a boil.
Reduce heat; cover and simmer for 10 minutes or until vegetables are tender; drain.
For glaze, melt butter in a saucepan; stir in brown sugar and cornstarch.
Stir in water, lemon juice, dill, pepper and salt if desired; bring to a boil.
Cook and stir for 2 minutes.
Pour over vegetables and toss to coat.
Add salt if desired.
Bring to a boil.
Reduce heat; cover and simmer for 8 minutes.
Add remaining vegetables; return to a boil.
Reduce heat; cover and simmer for 10 minutes or until vegetables are tender; drain.
For glaze, melt butter in a saucepan; stir in brown sugar and cornstarch.
Stir in water, lemon juice, dill, pepper and salt if desired; bring to a boil.
Cook and stir for 2 minutes.
Pour over vegetables and toss to coat.
Chef
