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Lemon Carrots and Rutabaga Recipe

Bernice Larsen of Gretna, Nebraska notes, "Ever since I found this recipe in a newspaper, it's become a side dish staple at my house. It's colorful and tasty--and special enough to serve to company.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Lemon Carrots and Rutabaga Recipe

Prep/Total Time: 25 min.

Yield: 5 Servings

5 20 25

Ingredients

4 medium carrots, cut into 3-inch julienne strips (about 2 cups)
1 small rutabaga (10 ounces), peeled and cut into 3-inch julienne strips (about 2 cups)
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

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. Meanwhile, in a small saucepan, combine the remaining ingredients; cook, uncovered, over medium heat for 2-3 minutes or until butter is melted.
Drain vegetables; add butter mixture. Cook for 3-4 minutes or until vegetables are glazed, stirring occasionally. Yield: 5 servings.

Nutritional Analysis: One serving (3/4 cup) equals 93 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 77 mg sodium, 13 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Originally published as Lemon Carrots and Rutabaga in Light & Tasty April/May 2004, p21

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Lemon Carrots and Rutabaga

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(1-1) of 1 reviews

Reviewed on Jun. 12, 2008 by larain

I made this dish for Mother's Day and it was a huge success. It has been years since I had rutabaga's and the combination of carrots, lemon and dill made it wonderful. As my future mother-in-law said, "this is a keeper"!