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Carrots And Rutabagas With Lemon And Honey


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  • 1 1/4 pounds rutabagas peeled, and cut into matchstick-size strips
  • 1 pound carrots peeled, and cut into matchstick-size strips
  • 1/4 cup butter - (1/2 stick)
  • 1/4 cup fresh lemon juice
  • 3 tablespoons honey
  • 1 teaspoon grated lemon peel
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/2 cup chopped fresh chives


Servings 6


Step 1

Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.

Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.

This recipe yields 6 to 8 servings.

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