Ingredients
- Ingredients:
- 1 1/4 pounds rutabagas, spiral cut (large blade)
- 1 pound carrots, peeled and spiral cut (large blade)
- 1/4 cup (1/2 stick) butter
- 1/4 cup fresh lemon juice
- 3 tablespoons honey
- 1 teaspoon grated lemon peel
- Freshly ground black pepper
- 1/2 cup chopped fresh chives
- Kosher salt
Preparation
Step 1
Glazed Spiral Root Vegetables
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Serves: Yields 6 to 8 servings
Ingredients:
1¼ pounds rutabagas, spiral cut (large blade)
1 pound carrots, peeled and spiral cut (large blade)
¼ cup (½ stick) butter
¼ cup fresh lemon juice
3 tablespoons honey
1 teaspoon grated lemon peel
Freshly ground black pepper
½ cup chopped fresh chives
Kosher salt
Procedures:
To blanch vegetables: Place a large pot of water on the stove over a medium-high heat and bring to a boil. Generously salt the boiling water. Add the carrots, then, after 1 minute, add the rutabagas and continue cooking until both are tender, about 2 more minutes. Drain. Toss in colander to remove any excess liquid.
Place the butter in large pot over medium-high heat. Add lemon juice, honey, and lemon peel. Bring to a boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Taste and adjust seasoning with salt and pepper. Remove from heat. Mix in fresh chives.
Tested and perfected in the Sur La Table kitchen