Lemon Carrots and Rutabaga Recipe

4.5 3 3
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Lemon Carrots and Rutabaga Recipe

Read Reviews
4.5 3 3
Publisher Photo
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.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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 or stick margarine
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon dill weed

Directions

In a saucepan, combine the carrots, rutabaga and water. Bring to a boil. Cover and cook over medium heat 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 to butter mixture. Cook 3-4 minutes longer or until vegetables are glazed, stirring occasionally. Yield: 5 servings.
Originally published as Lemon Carrots and Rutabaga in Light & Tasty April/May 2004, p21

Nutritional Facts

3/4 cup: 93 calories, 5g fat (3g saturated fat), 12mg cholesterol, 77mg sodium, 13g carbohydrate (0 sugars, 3g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

  • 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 or stick margarine
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon dill weed
  1. In a saucepan, combine the carrots, rutabaga and water. Bring to a boil. Cover and cook over medium heat 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 to butter mixture. Cook 3-4 minutes longer or until vegetables are glazed, stirring occasionally. Yield: 5 servings.
Originally published as Lemon Carrots and Rutabaga in Light & Tasty April/May 2004, p21

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Reviews forLemon Carrots and Rutabaga

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jmkasprak User ID: 2880256 107993
Reviewed Oct. 25, 2014

"The hardest part is cutting the two vegetables. :)"

MY REVIEW
spronovo User ID: 3118526 56838
Reviewed Sep. 23, 2014

"This is a great easy side dish. The lemon and dill really add a great flavour to these two veggies."

MY REVIEW
larain User ID: 3096196 107968
Reviewed Jun. 12, 2008

"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"!"

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