Name: Carrots and Rutabagas with Lemon and Honey
Yield: Makes 6 to 8 servings
Ingredients: 1 1/4 pounds rutabagas, peeled, cut into matchstick-size strips; 1 pound carrots, peeled, cut into matchstick-size strips; 1/4 cup (1/2 stick) butter; 1/4 cup fresh lemon juice; 3 tablespoons honey; 1 teaspoon grated lemon peel; 1/2 cup chopped fresh chives

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Carrots and Rutabagas with Lemon and HoneyMark Thomas

Lemon juice adds refreshing flavor to earthy root vegetables.

Recipe information

Yield
Makes 6 to 8 servings

Ingredients

1 1/4 pounds rutabagas, peeled, cut into matchstick-size strips

1 pound carrots, peeled, cut into matchstick-size strips

1/4 cup (1/2 stick) butter

1/4 cup fresh lemon juice

3 tablespoons honey

1 teaspoon grated lemon peel

1/2 cup chopped fresh chives

Preparation

Step 1
Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.
Step 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.

TagsRutabaga Root Vegetable Vegetable Carrot Lemon Citrus Fruit Chive Herbs & Spices Side Dinner Vegetarian Nut Free Gluten Free Simmer Bon Appétit

Recipe notes

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