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Lemon Butter Glazed Carrots and Rutabaga

Serves 4 | 

A simple side that's bursting with flavor.



Ingredients:

4 carrots, peeled and julienned
2 rutabaga, peeled and julienned
1/2 cup water
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon dill weed

Directions:

  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.
  2. As carrots and rutabaga are cooking, combine butter, brown sugar, lemon juice, lemon peel and dill weed in a saucepan. Bring to medium heat, cook uncovered for 2-3 minutes, or until butter is melted.
  3. Drain water from carrots and rutabaga. Pour butter mixture over vegetables and cook for 3-4 minutes, stirring occasionally.
Lemon Butter Glazed Carrots and Rutabaga
Serves 4
4 carrots, peeled and julienned
2 rutabaga, peeled and julienned
1/2 cup water
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon dill weed
  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.
  2. As carrots and rutabaga are cooking, combine butter, brown sugar, lemon juice, lemon peel and dill weed in a saucepan. Bring to medium heat, cook uncovered for 2-3 minutes, or until butter is melted.
  3. Drain water from carrots and rutabaga. Pour butter mixture over vegetables and cook for 3-4 minutes, stirring occasionally.
Season: Spring
Course: Side
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Lemon Butter Glazed Carrots and Rutabaga

Serves 4

Ingredients:

4 carrots, peeled and julienned
2 rutabaga, peeled and julienned
1/2 cup water
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon dill weed

Lemon Butter Glazed Carrots and Rutabaga

4 carrots, peeled and julienned
2 rutabaga, peeled and julienned
1/2 cup water
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon dill weed

Directions:

  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.
  2. As carrots and rutabaga are cooking, combine butter, brown sugar, lemon juice, lemon peel and dill weed in a saucepan. Bring to medium heat, cook uncovered for 2-3 minutes, or until butter is melted.
  3. Drain water from carrots and rutabaga. Pour butter mixture over vegetables and cook for 3-4 minutes, stirring occasionally.

Lemon Butter Glazed Carrots and Rutabaga

Serves 4
  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.
  2. As carrots and rutabaga are cooking, combine butter, brown sugar, lemon juice, lemon peel and dill weed in a saucepan. Bring to medium heat, cook uncovered for 2-3 minutes, or until butter is melted.
  3. Drain water from carrots and rutabaga. Pour butter mixture over vegetables and cook for 3-4 minutes, stirring occasionally.
Season: Spring

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