Lemon Carrots and Rutabaga


Lemon Carrots and Rutabaga

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March 29, 2017

Lemon Carrots and Rutabaga


4 medium carrots, cut into 3 inch julienne strips

2 cups rutabaga, peeled and cut into 3 inch julienne strips

1/2 cup water

2 tablespoons butter or stick margarine

1 tablespoon brown sugar

1 tablespoon lemon juice

1/2 teaspoon grated lemon peel

1/4 teaspoon dill weed


1In a large saucepan, combine the carrots, rutabaga and water. Bring to a boil. Reduce heat to medium; cover and cook for 13-15 minutes. Meanwhile, in a small saucepan, combine the remaining ingredients; cook, uncovered, over medium heat for 2-3 minutes or until butter is melted.

2 Drain vegetables; add butter mixture. Cook for 3-4 minutes or until vegetables are glazed, stirring occasionally.