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Lemon-Glazed Carrots and Rutabaga Recipe
Lemon-Glazed Carrots and Rutabaga Recipe photo by Taste of Home
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 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

Directions

  1. 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.
  2. 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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