Winter Root Vegetables
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This recipe has an interesting combination of vegetables including red potatoes, Brussels sprouts, and parsnips covered with a zippy sauce.
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
2 tablespoons prepared horseradish
2 tablespoons cider vinegar
2 tablespoons snipped fresh dill or 2 teaspoons dried dill weed
1/2 teaspoon salt, optional
1/4 teaspoon pepperCook vegetables separately in water until tender; drain.
Melt butter; stir in remaining ingredients. Combine the vegetables and butter mixture; toss to coat.
Makes 10 to 12 servings