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Categories:Viewed: 88 - Published at: 4 years ago
Ingredients
- 6 pounds small red potatoes, quartered and reserved in a bowl of cold water
- 3 pounds Brussel sprouts, trimmed and halved
- 1 1/2 pounds parsnips, peeled and cut into 2-inch sticks
- 1 1/2 pounds carrots, peeled and cut diagonally 1 inch thick
- 1 1/2 pounds small turnips, peeled and cut into sixths
- 3 sticks (1 1/2 cups) unsalted butter
- 1/3 cup drained bottled horseradish
- 1/3 cup cider vinegar
- 1/3 cup minced fresh dill
Method
- 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.