- 6
4/5
(1 Votes)
Ingredients
- 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
Preparation
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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