Recipe for Winter Vegetables with Horseradish Dill Butter

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Yield:

Ingredients:

Amount	Ingredient
6 lb	small red potatoes quartered and reserved in a bowl of cold water
3 lb	Brussel sprouts trimmed and halved
1/2 lb	parsnips peeled and cut into 2-inch sticks
1/2 lb	carrots peeled and cut diagonally 1 inch thick
1/2 lb	small turnips peeled and cut into sixths
3 stk	unsalted butter (1 1/2 cups)
1/3 cup	drained bottled horseradish
1/3 cup	cider vinegar

Instructions:

Instructions: 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.

Serves 18.

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