FIND NEARBY PRACTITIONERS

Winter Root Vegetables By Mrs. Clause

Veggies galore in this tasty side dish of yore!


Prep Time:

30 Min


Ready In:

30 Min


Servings


Original Recipe Yields 10 servings



Ingredients



  • 2 pounds small red potatoes, quartered

  • 1 pound Brussels sprouts, halved

  • 1/2 pound parsnips, peeled and julienned

  • 1/2 pound carrots, cut into chunks

  • 1/2 pound turnips, peeled and cut into chunks

  • 1/2 cup butter or margarine

  • 2 tablespoons prepared horseradish

  • 2 tablespoons cider vinegar

  • 2 tablespoons snipped fresh dill

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper


Directions



  1. Cook vegetables separately in water until tender; drain. Melt butter; stir in remaining ingredients. Combine the vegetables and butter mixture; toss to coat.

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