Root Vegetable Medley
|Red potatoes||6 Small, quartered|
|Rutabaga||1 Medium, peeled and cut into 1-inch cubes|
|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|
|Brown sugar||3 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Dill weed||1⁄2 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.