ROOT VEGETABLE MEDLEY

Root Vegetable Medley image

Meet the Cook: Equally good with pork or beef roast - or with a Thanksgiving turkey - this dish is one my husband of 36 years requests at least once a month. We have four grown children, six grandchildren and a seventh due in November. -Marilyn Smudzinski, Peru, Illinois

Provided by Taste of Home

Time 45m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

6 small red potatoes, quartered
1 medium rutabaga, peeled and cut into 1-inch cubes
1/2 teaspoon salt
3 medium carrots, cut into 1/2-inch slices
1 medium turnip, peeled and cut into 1-inch cubes
1 to 2 medium parsnips, peeled and cut into 1/2-inch slices
1 medium onion, cut into eighths
GLAZE:
1 tablespoon butter
3 tablespoons brown sugar
1 teaspoon cornstarch
1/4 cup water
3 tablespoons lemon juice
1/2 teaspoon dill weed
1/8 teaspoon pepper
1/2 teaspoon salt

Steps:

Place potatoes and rutabaga in a large saucepan; cover with water. Add salt. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. , Add remaining vegetables; return to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender; drain. , For glaze, melt butter in a small saucepan; stir in brown sugar and cornstarch. Stir in the water, lemon juice, dill, pepper and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over vegetables and toss to coat.

Nutrition Facts : Calories 85 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges