Steamed Winter Vegetables |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Potatoes, parsnips, carrots, brussels sprouts and turnips star in this colorful side dish from Marilyn Leedom of Appleton, Wisconsin. A dash of horseradish and dill perk up this vegetable assortment that makes an appealing partner to any winter entree. Ingredients:
1 pound small red potatoes, cut into 1-inch chunks |
1/2 pound brussels sprouts, halved |
2 medium parsnips, peeled and cut into 1/2-inch chunks |
1 small turnip, peeled and cut into 1/2-inch chunks |
2 small carrots, cut into 1/4- to 1/2-inch slices |
4-1/2 teaspoons butter |
1-1/2 teaspoons snipped fresh dill |
1-1/2 teaspoons white vinegar |
1-1/2 teaspoons prepared horseradish, drained |
1/4 teaspoon salt |
Directions:
1. Place the vegetables in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 10-12 minutes or until crisp-tender.
2. Melt butter in a large nonstick skillet. Stir in the vegetables and toss to coat evenly. In a small bowl, combine the dill, vinegar, horseradish and salt. Pour over the vegetables; toss to coat evenly. Serve immediately. Yield: 6 servings.
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