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.

Related recipes