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Root Vegetable Medley with Dill Sauce
Created by paullois, Saturday, 02 January 2010

Easily adapted to the vegetables that you like!

We use only potatoes, carrots and onions!

I'll list it like the recipe says and you adapt it as you like!

At a glance
Side Dish

6 small red potatoes, quartered

1 medium rutabaga, peeled and cut into cubes

1/2 teaspoon salt

3 medium carrots, cut into 1/2 inch slices

1 medium turnip, peeled and cut into 1/2 inch slices

1 medium parsnip, peeled and cut into 1/2 inch slices

1 medium onion


1 tablespoon butter

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. Place potatoes and rutabaga in a large saucepan, cover with water.  Add salt. Bring to a boil.

2. Reduce heat: cover and simmer for 8 minutes.

3. Add remaining vegetables, return to a boil.

4. Reduce heat: cover and simmer for 10 minutes or until vegetables are tender; drain.

5. For the glaze, melt butter in a glass pitcher in the microwave; stir in brown sugar and cornstarch.

6. Stir in water, lemon juice, dill and pepper; bring to a boil.

7. Cook and stir for 2 minutes, until thickened.

8. Pour over vegetables or put in a pitcher and serve with vegetables.


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