Winter Vegetables with Horseradish Dill Butter

1. 1

   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.

2. 2

   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.

3. 3

   Keep the vegetables warm, covered, in a 200F.

4. 4

   oven.

* Per serving · 4 servings · Values may vary.

No additional tips available.