Dish up a healthy serving of root vegetables seasoned with dill in this colorful, easy-to-fix combo from Janice Mitchell of Aurora, Colorado. “I sometimes substitute celery for the turnips, but I always get compliments,” she shares.
- 1 cup sliced carrots
- 1 cup chopped peeled turnips
- 2 tablespoons lemon juice
- 1 tablespoon canola oil
- 1 tablespoon honey
- 1/4 teaspoon dill weed
- Salt and pepper to taste
- Place 1 in. of water in a saucepan; add carrots and turnips. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. Combine the remaining ingredients; drizzle over vegetables and toss lightly. Yield: 2 servings.
Originally published as Dilled Fall Vegetables in Cooking for 2 Fall 2005, p37
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