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Root Vegetable Medley

Country.Chef's picture
  Red potatoes 6 Small, quartered
  Rutabaga 1 Medium, peeled and cut into 1-inch cubes
  Salt 1⁄2 Teaspoon
  Carrots 3 Medium
  Turnip 1 Medium, peeled and cut into 1-inch cubes
  Parsnips 2 Medium, peeled and cut into 1/2-inch slices
  Onion 1 Medium, cut into eighths
For glaze
  Butter/Margarine 1 Tablespoon
  Brown sugar 3 Tablespoon
  Cornstarch 1 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  Lemon juice 3 Tablespoon
  Dill weed 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon

Place potatoes and rutabaga in a large saucepan; cover with water.
Add salt if desired.
Bring to a boil.
Reduce heat; cover and simmer for 8 minutes.
Add remaining vegetables; return to a boil.
Reduce heat; cover and simmer for 10 minutes or until vegetables are tender; drain.
For glaze, melt butter in a saucepan; stir in brown sugar and cornstarch.
Stir in water, lemon juice, dill, pepper and salt if desired; bring to a boil.
Cook and stir for 2 minutes.
Pour over vegetables and toss to coat.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1027 Calories from Fat 126

% Daily Value*

Total Fat 14 g22.2%

Saturated Fat 8.1 g40.4%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 1295.7 mg54%

Total Carbohydrates 222 g74%

Dietary Fiber 35.1 g140.4%

Sugars 101.5 g

Protein 19 g38.6%

Vitamin A 622.2% Vitamin C 435.4%

Calcium 49.2% Iron 44%

*Based on a 2000 Calorie diet

Root Vegetable Medley Recipe