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Dilled Fall Vegetables

By: Janice Mitchell  
"Dish up a healthy serving of root vegetables seasoned with dill in this colorful, easy-to-fix combo from Janice Mitchell of Aurora, Colorado. I sometimes substitute celery for the turnips, but I always get compliments, she shares."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 70 people have saved this

Prep Time:
10 Min
Cook Time:
10 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 1 cup sliced carrots
  • 1 cup chopped peeled turnips
  • 2 tablespoons lemon juice
  • 1 tablespoon canola oil
  • 1 tablespoon honey
  • 1/4 teaspoon dill weed
  • salt and pepper to taste

Directions

  1. Place 1 in. of water in a saucepan; add carrots and turnips. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. Combine the remaining ingredients; drizzle over vegetables and toss lightly.

Footnotes

  • Nutritional Analysis: 1 cup equals 142 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 66 mg sodium, 20 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2009 by SnowWhite Supporting Member (Click to learn more about Supporting Membership)
Made this last night and it was really good. I didn't use turnips as I didn't have any and I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2009 by mommybones 
Less lemon juice would be better as it can be very tart. MORE

 
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