Winter vegetables with horseradish dill butter
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Small red potatoes; quartered and |
| ; reserved in a bowl | ||
| ; of cold water | ||
| 3 | pounds | Brussel sprouts; trimmed and halved |
| 1½ | pounds | Parsnips; peeled and cut into |
| ; 2-inch sticks | ||
| 1½ | pounds | Carrots; peeled and cut |
| ; diagonally 1 inch | ||
| ; thick | ||
| 1½ | pounds | Small turnips; peeled and cut into |
| ; sixths | ||
| 3 | Sticks unsalted butter; (1 1/2 cups) | |
| ⅓ | cup | Drained bottled horseradish |
| ⅓ | cup | Cider vinegar |
| ⅓ | cup | Minced fresh dill |
Directions
In a large vegetable steamer set over boiling water steam separately the potatoes, the Brussels sprouts, the parsnips, the carrots, and the turnips for 8 to 12 minutes, or until they are just tender. In a saucepan melt the butter over moderate heat, stir in the horseradish, the vinegar, the dill, and salt and pepper to taste, and in a large baking pan toss the vegetables with the butter mixture. Keep the vegetables warm, covered, in a 200F.
oven.
Serves 18.
Gourmet January 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.