[Carrots and Rutabagas with Lemon and Honey]
Source: Bon Appétit - Nov 2001
Lemon juice adds refreshing flavour to earthy root vegetables.
Ingredients
- 1 ¼ lbs. rutabagas, peeled, cut into matchstick-size strips
- 1 lb. carrots, peeled, cut into matchstick-size strips
- ¼ cup (1/2 stick) butter
- ¼ cup fresh lemon juice
- 3 tablespoons honey
- 1 teaspoon grated lemon peel
- ½ cup chopped fresh chives
Directions
1. Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain. |
2. Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives. |
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