- 5 medium carrots
- 1 medium rutabaga
- 1/2 cup chicken broth
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon peel
- 1/4 teaspoon dill weed
- Dash salt
- Cut carrots and rutabaga into 3-in. x 1/4-in. strips. Place in a saucepan; add broth. bring to a boil. Reduce heat; cover and cook for 13-15 minutes or until tender. Do not drain.
- Meanwhile, in a small saucepan, combine the remaining ingredients; cook and stir for 3 minutes. Add to vegetables; cook, uncovered, 3-4 minutes longer or until vegetables are glazed, stirring gently. Yield: 6 servings.
Originally published as Lemon-Glazed Carrots and Rutabaga in Country December/January 2004, p49
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