Lemon-Glazed Vegetables with Dill
Rich in vitamins and fiber, this tasty medley is a must-have side dish for your recipe file.
Ingredients
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8 tiny new potatoes, halved, or 2 medium red-skinned potatoes, quartered
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1 medium rutabaga, peeled and cut into 1-inch pieces (1-1/2 cups)
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2 medium carrots, peeled and sliced (1 cup)
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1 medium turnip, peeled and cut up (1-1/4 cups)
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1 medium parsnip, peeled and sliced (1 cup)
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1 small onion, cut into wedges
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1 tablespoon margarine
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3 tablespoons brown sugar
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1 teaspoon cornstarch
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1/4 cup water
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1/2 teaspoon finely shredded lemon peel
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3 tablespoons lemon juice
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2 teaspoons snipped fresh dill or 1/2 teaspoon dried dillweed
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
1.
In a large saucepan cook potatoes and rutabaga, covered, in boiling lightly salted water for 10 minutes. Add carrots, turnip, parsnip, and onion. Return to boiling; reduce heat. Cook, covered, for 7 to 9 minutes or until tender. Drain vegetables; return to pan.
2.
Meanwhile, for glaze, in a small saucepan melt margarine. Stir in brown sugar and cornstarch. Stir in water, lemon peel, lemon juice, dill, salt, and pepper. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
3.
Pour the glaze over the drained vegetables in the pan. Cook and stir for 3 to 4 minutes or until vegetables are heated through. Makes 6 side-dish servings.
Nutrition information
Calories 156, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 33 g, Fiber 3 g, Protein 3 g. Daily Values: Vitamin A 61%, Vitamin C 42%, Calcium 5%, Iron 11%.
Percent Daily Values are based on a 2,000 calorie diet
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