Lemon Carrots and Rutabaga

This side dish is colorful and tasty -- and special enough to serve to company.


5 servings


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


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

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

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map