Lemon Carrots and Rutabaga

By JimMac

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

Details

Servings 6

Preparation

Step 1

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.