Lemon Carrots and Rutabaga

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Lemon Carrots and Rutabaga

Yields1 Serving
 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
1

In 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.

Ingredients

 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

Directions

1

In 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.

Notes

Lemon Carrots and Rutabaga
IngredientsDirections
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