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Root Vegetable Medley

 Root Vegetable Medley
Meet the Cook: Equally good with pork or beef roast - or with a Thanksgiving turkey - this dish is one my husband of 36 years requests at least once a month. We have four grown children, six grandchildren and a seventh due in November. -Marilyn Smudzinski, Peru, Illinois
8 ServingsPrep: 25 min. Cook: 20 min.

Ingredients

  • 6 small red potatoes, quartered
  • 1 medium rutabaga, peeled and cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 3 medium carrots, cut into 1/2-inch slices
  • 1 medium turnip, peeled and cut into 1-inch cubes
  • 1 to 2 medium parsnips, peeled and cut into 1/2-inch slices
  • 1 medium onion, cut into eighths
  • GLAZE:
  • 1 tablespoon butter
  • 3 tablespoons brown sugar
  • 1 teaspoon cornstarch
  • 1/4 cup water
  • 3 tablespoons lemon juice
  • 1/2 teaspoon dill weed
  • 1/8 teaspoon pepper
  • 1/2 teaspoon salt

Directions

  • Place potatoes and rutabaga in a large saucepan; cover with water.
  • Add salt. Bring to a boil. Reduce heat; cover and simmer for 8
  • minutes.
  • Add remaining vegetables; return to a boil. Reduce heat; cover and
  • simmer for 10 minutes or until vegetables are tender; drain.
  • For glaze, melt butter in a small saucepan; stir in brown sugar and

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Root Vegetable Medley (continued)

Directions (continued)

  • cornstarch. Stir in the water, lemon juice, dill, pepper and salt.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Pour over vegetables and toss to coat. Yield: 8 servings.
Nutritional Facts: One 1-cup serving (prepared with margarine and without salt) equals 85 calories, 2 g fat (0 saturated fat), 0 cholesterol, 41 mg sodium, 17 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 starch.