Lemon Carrots and Rutabaga

4.5
(57)

Bernice Larsen of Gretna, Nebraska notes, 'Ever since I found this recipe in a newspaper, it's become a side dish staple at my house. It's colorful and tasty--and special enough to serve to company.

3
Prep Time:
5 mins
Cook Time:
20 mins
Total Time:
25 mins
Servings:
5
Yield:
5 servings

Ingredients

  • 4 medium carrots, cut into 3 inch julienne strips

  • 2 cups rutabaga, peeled and cut into 3 inch julienne strips

  • ½ cup water

  • 2 tablespoons butter or stick margarine

  • 1 tablespoon brown sugar

  • 1 tablespoon lemon juice

  • ½ teaspoon grated lemon peel

  • ¼ teaspoon dill weed

Directions

  1. In a large saucepan, combine the carrots, rutabaga and water. Bring to a boil. Reduce heat to medium; cover and cook for 13-15 minutes. Meanwhile, in a small saucepan, combine the remaining ingredients; cook, uncovered, over medium heat for 2-3 minutes or until butter is melted.

  2. Drain vegetables; add butter mixture. Cook for 3-4 minutes or until vegetables are glazed, stirring occasionally.

Tips

Nutritional Analysis: One serving (3/4 cup) equals 93 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 77 mg sodium, 13 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.