Source:

Classifications: Vegetables

Qty Measure Ingredient

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6 small red potatoes, quartered

1 medium rutabaga, peeled and, cut in 1" cubes

1/2 teaspoon salt, optional

3 medium carrots, cut in 1/2" slices

1 medium turnip, peeled and, cut in 1" cubes

1 to 2 med. parsnips, peeled and, cut in 1/2" slices

1 medium onion, cut in eighths

GLAZE:

1 tablespoon butter or margarine

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, optional

Instructions: Place potatoes and rutabaga in a large saucepan; cover with water. Add salt if desired. 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 saucepan; stir in brown sugar and cornstarch. Stir in water, lemon juice, dill, pepper and salt if desired; bring to a boil. Cook and stir for 2 minutes. Pour over vegetables and toss to coat.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1-cup serving (prepared with margarine and without salt) equals 1 starch; also, 85 calories, 41 mg sodium, 0 cholesterol, 17 gm carbohydrate, 1 gm protein, 2 gm fat.

Serves: 8

Food Exchanges: